Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.

Cut potatoes into 1/2-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 on top rack for 5 minutes (you’ll add more to the sheet then). (For 4 servings, toss potatoes with all the Fry Seasoning; spread out across entire sheet. Roast, tossing halfway through, 20-25 minutes total.)

While potatoes roast, halve, peel, and dice shallot. Trim, peel, and halve carrots lengthwise, then 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 5 minutes, add carrots and green beans to empty side. (For 4, add to a second sheet.) Roast until potatoes are crispy and veggies are tender, 15-20 minutes more.

Meanwhile, melt 1/2 TBSP butter (1 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add almonds; cook, stirring, 2 minutes. Add 1/4 tsp sugar (1/2 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 1/4 cup water (1/3 cup for 4).

Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook until a crust forms on first side, 3-6 minutes. Flip steak and reduce heat to medium. Add 1/2 tsp Herbes de Provence (1 tsp for 4 servings; we sent more) and 1 TBSP butter (2 TBSP for 4). Continue cooking steak to desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Melt 1/2 TBSP butter (1 TBSP for 4) in same pan over medium heat. Add shallot; cook 1 minute. Add sauce; reduce heat to low. Add any resting juices from steak. Cook until thickened, 2-3 minutes. Remove pan from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Slice steak against the grain. Divide steak, potatoes, and veggies between plates. Top steak with sauce. Top veggies with almonds and serve.