Carb Smart Steaks and Worcestershire Cream

Add 8 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 2-4 min. Drain green beans and return to the same pot. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and remaining garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

While water comes to a boil, heat a large non-stick pan over medium-high heat. Add 1 tbsp butter (dbl for 4 ppl) and swirl pan to melt. When melted, remove the pan from heat. Add mushrooms and half the garlic. Season with salt and pepper, then toss to coat. Add mushroom mixture to one side of a parchment-lined baking sheet. Roast in the top of the oven until golden and tender, 14-16 min. Carefully wipe pan clean.

While mushrooms roast, heat the same pan over medium-high. While pan heats, pat steaks dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steaks to the other side of the baking sheet with mushrooms. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**

Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt. Add shallots. Cook, stirring occasionally, until softened slightly, 2-3 min. Sprinkle flour over shallots, then cook, stirring constantly, until combined, 30 sec. Slowly whisk in 2/3 cup water (dbl for 4 ppl), broth concentrate and Worcestershire sauce until smooth. Bring to a simmer over medium-high. Cook, whisking often, until sauce slightly thickens, 2-3 min. Remove the pan from heat, then whisk in sour cream until combined. Season with salt and pepper, to taste.