Make the hesselbeck potatoes: Preheat the oven to 450 degrees. Cut very thin slits vertically into each potato, stopping when you get 3/4 of the way through. Be careful not to cut all the way through! Place the potatoes on a foil-lined baking sheet and drizzle with olive oil. Rub the olive oil in between all the slits and season with salt and pepper. Place baking sheet in the oven for 25-35 minutes, until potatoes are tender and golden brown on the edges. TIP: Place two skewers or chopsticks on each side of the potato, perpendicular to your knife, to keep you from slicing all the way down through the potato.

Prep the ingredients: Halve, peel, and mince the shallot. Mince or grate the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves. Using a flat mallet or a pan, crush the peppercorns inside their bag until coarsely ground.

Start the kale: Heat a drizzle of oil in a large pan over medium heat. Add half the garlic to the pan and cook for 30 seconds, until fragrant. Add the kale to the pan along with a splash of water. Cook, tossing, for 4-5 minutes, until very soft. Season with salt and pepper. Remove the pan from the heat and set aside—we’ll come back to it later!

Sear the steak: Heat a drizzle of oil in a medium pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and sear 2-4 minutes per side, until browned but not yet cooked to desired doneness. Set aside.

Once the potatoes are tender, remove the baking sheet from the oven. Sprinkle the potatoes with the Parmesan cheese, carefully placing the cheese in between the layers. Place the steak on the baking sheet and return to the oven for 4-6 minutes, until the cheese bubbles and the steak is cooked to desired doneness. Remove the baking sheet from oven and let the steak rest for 5 minutes.

Make the shallot-peppercorn sauce: Meanwhile, heat another drizzle of oil in the same pan you cooked the steak in. Add the shallots, remaining garlic, and crushed peppercorn (to taste, start with a little and go up from there) to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the stock concentrate and 1/2 cup water to the pan and scape up any browned bits from the bottom of the pan. Bring to a simmer and reduce until thickened. Remove pan from heat, then swirl in 1 tablespoon sour cream and 1 tablespoon butter. Taste and season with salt and pepper.

Finish the kale: Return the kale to medium-low heat and stir in 1 tablespoon sour cream. Season with salt and pepper.

Plate: Slice the steak against the grain, then serve alongside the hesselbeck potatoes and creamed kale. Drizzle the steak with the shallot-peppercorn sauce and enjoy!