Preheat the oven to 450°F. Fill a medium pot 4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the 12 oz of potatoes. Peel the 12 oz of carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve, peel, and finely chop the 1 shallot. Place shallot in a medium bowl; add 1 Tbsp of Dijon mustard and 1 tablespoon of water. Stir to combine.

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 1/2 oz of salted butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add as much of the 2 tsp of Smoky Honey Habanero Spice Blend as you'd like, depending on how spicy you'd like the dish to be. Toss to coat.

Meanwhile, pat the 2 Top Sirloin Steaks dry with paper towels; season with salt and pepper on all sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 5 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks: slice crosswise against the grain.

To the pan of reserved fond, add the sauce (prepared shallot and mustard with water; be careful as liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Add 1/2 cup cream (shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and finished carrots. Top the steaks with the finished sauce. Enjoy!