• Adjust rack to top position and preheat oven to 425 degrees. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce. • Cut potatoes into 1/2-inch rounds. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, dice tomato into 1/2-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.

• In a large bowl, combine arugula, tomato, Parmesan, and croutons (you’ll toss salad with dressing in Step 6).

• Pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer beef to a cutting board to rest for at least 5 minutes. Wipe out pan.

• While beef rests, heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, half the Italian Seasoning (all for 4 servings), salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy, 2-4 minutes. • In a small bowl, whisk together cream cheese, sour cream, Worcestershire sauce, and 1/4 cup water (1/3 cup for 4) until thoroughly combined. • Add cream cheese mixture and 1 TBSP butter (2 TBSP for 4) to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened, 30-60 seconds. TIP: If sauce is too thick, add a splash of water. • Remove from heat; cover to keep warm until ready to serve.

• To bowl with salad, add a drizzle of olive oil, juice from two lemon wedges, salt, and pepper (large drizzle of olive oil and juice from four lemon wedges for 4 servings). Toss to combine.

• Slice beef against the grain. • Divide beef, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over beef. Serve with remaining lemon wedges on the side. Beef is fully cooked when internal temperature reaches 145°.