Valentine's Steak and Herb Butter

Combine potatoes, 2 tsp salt and enough water to cover potatoes by 2 inches in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, add green beans and cook until tender-crisp, 2-3 min. Transfer green beans to a plate using tongs. Reduce heat to medium and cook potatoes uncovered until fork-tender, 8-10 more min. Drain and return potatoes to the same pot, off heat. Using a masher, roughly mash together sour cream, 1 tbsp butter, 1 tbsp herb mix (dbl both for 4 ppl) and potatoes. Season with salt and pepper.

While potatoes boil, heat a medium non-stick pan over medium-high heat. Add bacon to the pan and cook, stirring, until crispy, 3-5 min.** Reduce heat to medium. Drain bacon through a strainer over a medium bowl, reserving fat. Add brown sugar to the pan. Once sugar has completely melted, stir in bacon and toss until coated, 1 min, then transfer to a plate. (NOTE: Spread the pieces out to prevent sticking.)

Pat steaks dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 2 tsp reserved bacon fat (dbl for 4 ppl), then the steak. Sear, until golden-brown, 1-2 min per side, then transfer to a baking sheet. Broil, in the middle of the oven, until cooked to desired doneness, 4-7 min.*** Carefully wipe the pan clean.

Using the same pan, reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and the remaining garlic. Cook until fragrant, 30 sec. Stir in the Dijon and 1/2 tsp lemon juice (dbl for 4 ppl). Add green beans, then season with salt and pepper. Cook, stirring occasionally, until green beans are warmed through, 1-2 min. Remove from heat and stir in 1/2 tsp lemon zest (dbl for 4 ppl).