Halve 2 garlic cloves. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening-side up. Roast in hot oven until garlic is tender, 15-20 minutes. Carefully remove from oven. Set aside and let cool, at least 5 minutes. While garlic roasts, continue recipe.

Prick 2 russet potatoes all over with a fork. Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until fork-tender, 6-8 minutes. Carefully remove from microwave. Transfer potatoes to a clean, flat work surface and let cool, at least 5 minutes. Wipe bowl clean and reserve. While potatoes microwave, finely chop 4 oz. broccoli florets. Mince 6 chive sprigs. After 5 minutes, or once garlic is cool enough to handle, in a mixing bowl, combine chives, roasted garlic, and a pinch of salt. Mash until smooth. Stir in 1 oz. (half) of the softened butter (reserve remaining for potatoes) until combined. Set aside. Pat filet mignon steaks dry and season both sides with ½ tsp. steak seasoning.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chopped broccoli, a pinch of salt, and 2 Tbsp. water to hot pan. Stir occasionally until broccoli is bright green and fork-tender, 2-3 minutes. Remove from burner and transfer to reserved microwave-safe bowl. Wipe pan clean and reserve.

After 5 minutes, or once potatoes are cool enough to handle, cut halfway lengthwise, making sure not to cut all the way through. Scoop out flesh from potatoes, leaving skin intact (like a boat), and transfer to reserved microwave-safe bowl with broccoli. Set aside. Evenly top potato skins with 1 tsp. olive oil and a pinch of salt. Gently massage oil and seasoning into potato skins and place on prepared baking sheet. Add 1 tsp. garlic salt, 1 tsp. garlic pepper, remaining 1 oz. softened butter, and half the 2 oz. shredded cheddar cheese (reserve remaining for topping) to bowl with potatoes and broccoli. Mash until smooth. Fill potato skins with potato-broccoli-cheese filling, then evenly top with remaining cheddar cheese.

Return pan used to cook broccoli to medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side. Flip steaks and remove from burner. Transfer steaks, seared-side up, to empty side of prepared baking sheet. Roast in hot oven until potatoes are browned and steaks reach a minimum internal temperature of 145°F, 7-9 minutes. Steak thickness can vary; if you receive a thinner steak, check for doneness sooner. Carefully remove from oven. Rest steaks, 3 minutes.

Plate dish as pictured on front, topping steak with garlic-chive butter. Garnish potatoes with remaining 4 oz. light sour cream. Slice steak, if desired. Bon appétit!