Set butter out to soften. Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Stem, seed, and dice red bell pepper into 1" pieces. Peel and halve shallot. Slice half the shallot into strips and finely dice the other half. Peel and cut carrot on an angle (bias) into 1/2" thick pieces. Scrub Yukon potatoes and cut into 1/2" rounds. Stem and mince parsley. Rinse steaks and pat dry.

Place red pepper, carrots, and Yukon potatoes on baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Roast about 15-20 minutes, then pull pan from the oven and add sliced shallots (reserve minced shallots for compound butter), stir lightly to coat with residual oil, and return to oven for another 10 minutes.

Combine butter, honey, minced shallots (to taste - use about 1-2 tsp.), minced parsley, mustard, and a pinch of salt and pepper in a small bowl. Form into 2 discs about 1" wide and place on a plate in the fridge to harden.

Warm 1 tsp. olive oil in a medium pan over medium-high heat. Season steaks with a pinch of salt and pepper. Cook steaks 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Rest steaks for at least five minutes. Resting meat allows the juices to redistribute themselves, resulting in a juicier steak.

Arrange roasted vegetables on a plate and place a steak next to the vegetables. Top steaks with a disc of mustard-herb butter.