Preheat oven to 400 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel, remove end, and cut parsnip and carrot lengthwise. Halve purple potatoes. Remove ends and cut tomatoes into thick ¾” rounds. Stem and mince rosemary. Peel and mince shallot. Rinse steaks and pat dry.

Place parsnips, carrots, and potatoes on baking sheet and toss with 2 tsp. olive oil, minced rosemary, ½ tsp. salt, and a pinch of pepper. Bake for 15 minutes or until beginning to soften.

Add the tomatoes to the baking sheet with other vegetables. Turn them to coat with hot oil on baking sheet and top with half the blue cheese (reserving remainder for garnish). Return baking sheet to oven and continue roasting until vegetables are tender and cheese begins to caramelize, about 10 more minutes.

Warm 1 tsp. olive oil in a medium pan over medium-high heat. Season steaks with a pinch of salt and pepper. Cook steaks for 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate to rest.

Place pan used to cook steaks back over medium heat and add butter. Cook butter until it begins to turn brown, about 2-3 minutes. Add minced shallots (to taste), walnuts, and cranberries to pan and cook for an additional minute, or until walnuts are toasted. Add 2 Tbsp. water and stir. Season with a pinch of salt and pepper. Remove from heat and reserve.

Arrange steak, roasted vegetables, and bleu cheese tomatoes on plate and drizzles sauce over steaks and vegetables. Garnish steak with reserved bleu cheese.