• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry all produce. • Peel garlic; place whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet. • Halve potatoes lengthwise. Trim and discard woody bottom ends from asparagus. Thinly slice chives.

• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Place garlic foil packet on same sheet. (For 4 servings, spread potatoes and garlic foil packet out across entire sheet; roast on top rack.) • Roast on middle rack for 15 minutes (you’ll add the asparagus then).

• Once potatoes and garlic have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a large drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second baking sheet.) • Return to middle rack until garlic is softened and veggies are browned and tender, 10-12 minutes more. (For 4, roast asparagus on middle rack.)

• While veggies cook, pat steak* very dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Once garlic is done, carefully transfer to a cutting board and mash clove with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium-high heat. Add garlic (start with half and add more from there if desired); cook for 30 seconds. • Add demi-glace and 1/4 cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.

• Slice steak against the grain. Toss potatoes with half the chives. • Divide potatoes, asparagus, and steak between plates. Top steak and potatoes with sauce. Garnish potatoes with remaining chives and serve.