Sirloin and Mustard Shallot Cream Sauce

Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Roast for 10 minutes (we’ll add more to the sheet then). (For 4 servings, toss potatoes with all the Fry Seasoning and spread out across baking sheet. Roast, tossing halfway through, 25-30 minutes.)

Meanwhile, halve, peel, and dice shallot. Trim, peel, and halve carrots lengthwise; cut into green bean-sized pieces. Toss in a medium bowl with green beans, a large drizzle of olive oil, salt, and pepper. Once potatoes have roasted for 10 minutes, add carrots and beans to empty side of sheet. (For 4 servings, add to a second sheet.) Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.

Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add almonds; cook, stirring, 1-2 minutes. Add ¼ tsp sugar (½ tsp for 4) and a pinch of salt. Cook until toasted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan. In a second medium bowl, combine stock concentrate, mustard, and ¼ cup water (⅓ cup for 4).

Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook until a crust has formed on the first side, 3-6 minutes. Flip steak, lower heat to medium, and add half the Herbes de Provence and 1 TBSP butter (all the spice blend and 2 TBSP butter for 4 servings). Cook steak to desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.