Preheat oven to 425 - wash and dry all produce

Dice potatoes into 1/4-1/2 cubes. Peel and diagonally cut carrots into slices. Trim and Thinly slice mushrooms. Mine garlic. Chop Green onions departing green and white parts.

Toss potatoes on one side of baking sheet and carrots on the other spread out. Drizzle with olive oil and add salt and pepper. Cool for 25 min or until Golden brown and crispy.

While veggies roast, heat a sauce pan with olive oil and 2 tbs of butter, add in mushrooms and cook for 6 minutes until starting to slightly crisp or golden. Season with Salt and Pepper, and transfer to small bowl.

Pat steak dry season w/ salt and pepper. In same pan heat large drizzle of olive oil and cool steaks 4-7 min per side (or until internal temp reaches 120). Place on cutting board to let sit

Heat olive oil and 2 tablespoons of butter and add white scallions and garlic. Cool until fragrant. Add 1/3 cup of water and beef stock concentrate. Bring to simmer, stir in mushrooms and resting steak juice. Stir until slightly thickened. Remove from heat and season with salt and pepper, and add sour cream and mix.

Cut steak into slices, plate, add mushroom and sauce to top of steak. Add green onions to top of sauce. Plate potatoes and carrots.

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