Steaks & Creamy Dijon Pan Sauce

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard any stem ends from the green beans. In a bowl, combine the mustard and 2 tablespoons of water; season with salt and pepper. Stir to combine.

Line a sheet pan with foil. Transfer the halved squash to the foil, cut side up; drizzle with olive oil and season with salt and pepper, then arrange cut side down. Roast 22 to 28 minutes, or until tender when pierced with a fork. Transfer to a work surface. When cool enough to handle, using a spoon, scoop out the roasted squash into a bowl; discard the skins. Add the softened butter, cheese, and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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; let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks 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 steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed squash and cooked green beans. Top the steaks with the pan sauce. Enjoy!