Montreal-Spiced Bacon-Wrapped Steak

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1-inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While potatoes cook, pat steaks dry with paper towels. Season with half the Montreal Steak Spice, then wrap 2 bacon strips around each steak.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped steaks. Cook until bacon is golden and cooked through, 2-3 min per side.** Remove the pan from heat. Transfer bacon-wrapped steaks to the baking sheet with garlic, reserving bacon fat in the pan. Roast steaks in the middle of the oven until cooked to desired doneness, 5-8 min.**

While steaks roast, heat the pan with bacon fat over medium. When hot, add flour. Cook, stirring often, until combined, 1 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until combined, 1 min. Add thyme and remaining Montreal Steak Spice. Bring to a simmer. Cook, stirring often, until gravy thickens, 2-5 min. When garlic is done, carefully remove from foil and transfer to a large bowl. Add 1 tbsp oil (dbl for 4 ppl), then whisk until combined and smooth.

When potatoes are almost done, add green beans to the same pot. Cook until tender, 2-5 min. Using tongs, transfer green beans to the bowl with garlic oil. Season with salt and pepper, then toss coat. Drain potatoes and return them to same pot, off heat. Mash sour cream, parsley and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.