Steak Diane with Crispy Garlic-Thyme Potatoes & Mixed Greens

Heat the oven to 450°F with a rimmed sheet pan inside.

While the oven heats, wash and dry the potatoes, mixed greens, mushrooms, lemon, thyme, parsley and chives.

For this step: baby potatoes, mixed greens, baby bella mushrooms, lemon, Fresh thyme, Fresh parsley, Fresh chives

Halve the potatoes and put them in a large bowl. Strip the thyme leaves from their stems into the bowl, add some of the olive oil and a little salt and black pepper, and toss to coat.

For this step: Extra virgin olive oil, Salt, Black pepper

Peel and mince the garlic. Put half in a small bowl for the potatoes and the rest in a medium bowl for the sauce.

For this step: garlic

Peel and finely chop the shallot. Trim the mushroom stems and slice the mushrooms thinly. Add both to the bowl with the sauce garlic.

For this step: shallot

Once the oven is hot, carefully take out the pan and spread the potatoes on it cut-side down. Roast until browned underneath, 17 to 22 minutes.

While the potatoes roast, pick the parsley leaves and chop them, then finely chop the chives. Keep the herbs together for the sauce.

Pat the steaks dry and season them generously on both sides with salt and black pepper.

For this step: filet mignon steaks, Salt, Black pepper

Heat a thin layer of the olive oil in a large skillet over medium-high heat.

For this step: Extra virgin olive oil

Once the oil shimmers, add the steaks. Sear until well browned, 3 to 4 minutes per side, or until done to your liking. Move them to a plate to rest, and keep the skillet for the sauce.

Lower the heat to medium and add the butter. Once it melts, add the shallot, mushrooms and garlic. Cook, stirring now and then, until softened and lightly browned, 3 to 4 minutes.

For this step: unsalted butter

Take the skillet off the heat and pour in the brandy. Return it to medium heat and let it bubble for about 1 minute, scraping up the browned bits. Add the broth and simmer until reduced by about half, 5 to 7 minutes.

For this step: brandy, low-sodium beef broth

While the sauce reduces, take out the potatoes and toss them with the potato garlic. Return them to the oven and roast until deeply browned and tender, about 8 minutes more. If they finish before the sauce, turn off the oven and leave them inside to stay warm.

When the broth has reduced by about half, stir in the cream, Dijon mustard, Worcestershire sauce and hot sauce. Simmer until smooth and lightly thickened, 2 to 3 minutes, then stir in the juices from the steak plate and the herbs.

For this step: heavy cream, Dijon mustard, Worcestershire sauce, Hot sauce

Halve the lemon and squeeze the juice into a large bowl. Add the mixed greens, some of the olive oil and a little salt and black pepper, and toss. Serve the steaks with the potatoes and greens, spooning the sauce over the steaks.

For this step: Extra virgin olive oil, Salt, Black pepper