Chop House Steak

While potatoes roast, trim and discard mushroom stems, then roughly chop all mushrooms. Thinly slice chives. Trim snap peas. Stir together goat cheese and half the chives in a small bowl. Set aside. Toss snap peas with 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Set aside. Pat steak dry with paper towels, then season with salt and pepper.

Cut bacon into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to another small bowl. Discarding all but 1 tbsp bacon fat (dbl for 4ppl) from the pan.

Heat the same pan over medium-high heat. When hot, add steaks. Sear, until golden, 2-3 min per side. Remove pan from the heat, then transfer steaks to the baking sheet with the snap peas. Roast, in the middle of the oven, until snap peas are tender-crisp and steak is cooked to desired doneness, 4-9 min.***

While steak cooks, heat the same pan over medium heat. When hot, add mushrooms. Cook, stirring occasionally, until golden-brown, 4-6 min. Remove pan from heat, stir in broth concentrate, sour cream and 1/4 cup milk (dbl for 4 ppl). Cook, stirring together, until sauce comes together, 1 min. Set aside.