Preheat the oven to 450°F. Place the white chocolate chips, tropical fruit purée, and 2 teaspoons of water in a microwave safe bowl. Microwave in 30 second increments (stirring in between increments), or until melted and combined. Thoroughly whisk to combine. Divide the pudding between two serving bowls and refrigerate until ready to serve.

Wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the potatoes into 1-inch rounds. Cut off and discard any stem ends from the green beans. Halve, peel, and thinly slice the shallot. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. In a bowl, combine the mustard, cream (shaking the packet before opening), and half the bone broth.

Place the butter in a small baking dish. Place in the oven and bake 2 to 3 minutes, or until melted. Remove from the oven. Add the chopped rosemary, smashed garlic cloves, and potato rounds. Season with salt and pepper; stir to combine. Arrange in an even layer. Roast 20 minutes. Leaving the oven on, remove from the oven. Carefully flip the potatoes. Top with the remaining bone broth; season with salt and pepper. Return to the oven and roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steak rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the creamy mustard mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat; stir in the chopped parsley until combined. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak topped with the sauce. Serve the roasted potatoes and cooked green beans on the side. Garnish the green beans with the almonds. Serve the pudding for dessert; top with as much of the coconut chips as you’d like. Enjoy!