• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Thinly slice chives. Cut any large broccoli florets into bite-size pieces if necessary. • 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.

• Place foil packet with garlic on a baking sheet. • Toss broccoli on same sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 15-20 minutes.

• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. • Return potatoes to pot; mash until smooth. Fold in sour cream, salt, and pepper. Add reserved potato cooking liquid a splash at a time as needed until potatoes are creamy. Keep covered off heat.

• While potatoes 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, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

• Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak. Add garlic (start with half and add more to taste); cook for 1 minute. • 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. Fold half the chives into potatoes. • Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.