Bourguignon-Inspired Double Steak

Meanwhile, peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes and enough water to cover by 1 inch. Season with salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Uncover and cook for 10-14 min, until fork-tender. Strain and return potatoes to the pot, off heat. Add 1/4 cup (1/2 cup) milk, 1/4 tsp (1/2 tsp) salt and 2 tbsp (4 tbsp) butter. Mash until creamy, then season with pepper, to taste.

Strip thyme leaves from stems and finely chop. Peel, then cut carrot into 1/2-inch-thick half-moons. Halve mushrooms. To a parchment-lined baking sheet, add carrots, mushrooms, 3/4 of the thyme, 2 tbsp (4 tbsp) bacon fat and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Roast on the middle rack of the oven for 16-18 minutes, tossing veggies halfway through, until veggies are golden-brown and tender-crisp.

Meanwhile, pat steaks dry with paper towels, then season with garlic salt and pepper. In the same large non-stick pan from step 1, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add steaks. (NOTE: Cook in batches, as needed.) Cook for 4-6 min per side, until cooked to desired doneness. Transfer to a cutting board.

Remove large pan from heat. Add 1 tbsp (2 tbsp) butter and 1 tbsp (2 tbsp) flour. Heat pan over medium heat. Cook for 1 min, stirring frequently, until mixture is thickened. Add 1 1/4 cups (2 1/2 cups) water and stock powder. Increase heat to medium-high. Bring to a boil, reduce to medium-low and add remaining thyme. Cook for 3-5 min, stirring occasionally, until thickened. Season with salt and pepper.