Rib-Eye Steak Over Gruyère Mashed Potatoes

Toss carrots with a drizzle of oil, ¾ tsp paprika (we’ll use the rest later), and plenty of salt and pepper on a baking sheet. Roast in oven until tender, 20-25 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes.

Heat a large pan over medium-high heat. Add hazelnuts and toast, tossing frequently, until golden brown and fragrant, 3-5 minutes. (TIP: Remove pan from heat for a few moments if nuts seem like they may burn.) Remove from pan and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Season steak all over with salt, pepper, and Montreal spice. Cook in pan to desired doneness, 4-7 minutes per side. Remove from pan and set aside. Meanwhile, microwave 1 TBSP butter in a small bowl until just softened, about 10 seconds. Add ½ tsp garlic, 1 tsp parsley, mustard, and remaining paprika to bowl; mash to combine. Let chill in fridge.

Once potatoes are tender, reserve ¼ cup cooking water, then drain. Heat a drizzle of oil in same pot over medium heat. Add remaining garlic and cook until fragrant, 30 seconds to 1 minute. Reduce heat to lowest setting, then add potatoes. Mash until smooth. Mix in sour cream and half the cheese. Add a few splashes of reserved water, if needed, to give potatoes a creamy consistency. Season generously with salt and pepper.