• Cut 6 TBSP butter (12 TBSP for 4 servings) into 1/2-inch pieces; place in a medium bowl and bring to room temperature. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4). Peel garlic. Place rosemary and garlic in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on top rack until garlic is softened, 12-15 minutes. • Meanwhile, dice sweet potatoes into 1/2-inch pieces. Peel and finely chop half the shallot (whole shallot for 4). Finely chop chives.

• While garlic roasts, place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. • Mash sweet potatoes with crème fraîche and 1 TBSP butter, adding splashes of reserved sweet potato cooking liquid, until smooth and creamy. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.

• While sweet potatoes cook, in a large bowl, whisk together vinegar, shallot, half the mustard (you’ll use the rest later), 2 TBSP olive oil, 1/4 tsp sugar, salt, and pepper (4 TBSP olive oil and 1/2 tsp sugar for 4 servings). Set aside.

• Once garlic and rosemary are done roasting, transfer to bowl with softened butter. Mash with a fork until garlic is incorporated and butter is mostly smooth. • Stir in chives, remaining mustard, and a pinch of salt and pepper until combined.

• Lay a piece of plastic wrap on a work surface. Transfer garlic rosemary butter to bottom third of plastic wrap. (For 4 servings, divide between two pieces of plastic wrap.) Spread into a 6-by-1-inch rectangle (two rectangles for 4), leaving at least a 2-inch border all the way around. • With long end of butter rectangle facing you, lift up corners of plastic wrap closest to you and slowly push up and then away so butter folds onto itself. Holding ends of plastic wrap, gently roll butter back and forth on work surface, forming a log (make sure you don’t spiral the plastic wrap into the butter). Twist plastic-wrap ends to seal. • Place butter in freezer until firm but sliceable, 10-15 minutes.

• Meanwhile, pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board; tent with foil and let rest 4-5 minutes.

• While steak rests, roughly chop walnuts. Add walnuts and spinach to bowl with vinaigrette; toss to coat. • Unwrap garlic rosemary butter. Slice into 6 even pieces (12 pieces for 4 servings). • Thinly slice steak against the grain. • Divide salad, mashed sweet potatoes, and steak between plates. Sprinkle salad with dried cherries and top steak with 1-2 slices garlic rosemary butter. TIP: Store remaining garlic rosemary butter in an airtight container in the refrigerator for up to 7 days. Beef is fully cooked when internal temperature reaches 145°.