Peel and cut potatoes into large chunks.

Peel, trim, and cut carrot into 1/2" slices on an angle.

Mince dill (no need to stem).

Pat steaks dry and season both sides with 1/4 tsp. salt and steak seasoning.

Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.

Drain potatoes in a colander and return to pot.

Add half the browned butter (prepared in a later step; reserve remaining for garnish), softened cream cheese, 1/4 cup water, and 1/4 tsp. salt to pot with potatoes. Mash until desired consistency is reached. Cover and set aside.

While potatoes simmer, continue recipe.

Place carrots on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into carrots.

Spread into a single layer and roast in hot oven until fork-tender, 15-18 minutes.

While carrots roast, place a medium non-stick pan over medium heat. Add butter and stir occasionally until butter begins to smell “nutty,” turns golden, and brown flecks appear, 5-6 minutes.

Remove from burner. Immediately transfer brown butter to a mixing bowl. Wipe pan clean and reserve.

Return pan used to brown butter to medium heat.

Add 2 tsp. olive oil and steaks to hot pan. Cook until browned and steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Transfer steaks to a plate and rest, at least 5 minutes. Keep pan over medium heat.

Add 1/4 cup water, demi-glace, and any accumulated juices from resting steaks to hot pan. Bring to a simmer.

Once simmering, stir occasionally until thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, placing steak on sauce. Top mashed potatoes with remaining brown butter and garnish carrots with dill. Bon appétit!