Place a mixing bowl in freezer. Preheat oven to 400 degrees and prepare a baking sheet with foil. Rinse produce and pat dry. Peel potatoes and cut into 1” cubes. Bring a small pot with potatoes, 1 tsp. salt, and enough water to cover to a boil. Reduce to a simmer and cook until tender, about 18 minutes. Trim green beans. Mince chives. Remove bowl from freezer and add mousse mix and heavy cream. Whisk until smooth, transfer to 2 serving dishes, and refrigerate.

Warm a medium pan over high heat. Rinse steaks, pat dry, and season with a pinch of salt and pepper. Add 1 tsp. olive oil and steaks to pan and cook until nicely browned on each side, about 1-2 minutes per side. Transfer steaks to one side of prepared baking sheet and reserve pan (no need to wipe clean).

Place green beans on opposite side of baking sheet from steaks and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast until filet reaches a minimum internal temperature of 145 degrees and beans are tender, about 8-12 minutes. Transfer to plate and set aside.

Place a colander in the sink. Strain potatoes and return to pot. Add sour cream, half the butter and minced chives (reserve some chives to garnish potatoes). Mash until smooth and season to taste with salt and pepper.

Warm the same pan used to sear steaks over medium-high heat. Add red cooking wine and reduce to a glaze, about 1 minute. Add demi glace base, 1 tsp. chocolate syrup (reserve remaining 2 tsp. to garnish mousse), and 1/2 cup water. Whisk to combine and cook until slightly thickened, about 1 minute. Remove pan from heat and add remaining butter and stir to combine. Butter will further thicken and enrich the sauce. Season to taste with salt and pepper and set aside.

Ladle a portion of sauce on a plate. Spoon mashed potatoes next to sauce and garnish with reserved chives. Arrange green beans next to potatoes. Place a steak over sauce. Garnish chilled mousse with remaining chocolate syrup and serve for dessert.