Valentine's Day Surf and Turf

1: Preheat your oven to 425°F.

2: Slice your Yukon gold potatoes and place them in a single, overlapping layer across 1/3 of your parchment lined sheet pan.

3: Divide your chopped thyme, rosemary and garlic into two small bowls, then add salt and pepper to taste.

4: In one bowl, add your heavy cream, in the other add your melted butter. Stir to combine.

5: Pour the mixture with heavy cream evenly over your potatoes.

6: Cover potatoes with tin foil and then roast for 15 minutes.

7: While your potatoes are roasting, add salt and pepper to your steaks and sear over medium high heat for 2 minutes on each side. Remove from heat and set aside.

8: Remove pan from oven, remove tin foil from potatoes and sprinkle with a layer of Gruyère cheese.

9: Add your steak and asparagus to your sheet pan, ensuring not to overcrowd the steak.

10: Add the remaining butter slab, cloves of garlic, and a sprig of thyme to your steaks.

11: Drizzle your asparagus with olive oil and half of the herb and melted butter mixture. Toss to combine.

12: Roast for 8-10 minutes or until steaks reach 100°F in the center when an instant read thermometer is inserted.

13: Add your shrimp in heart shapes and cover with the remaining herb and melted butter mixture.

14: Broil for 3-4 minutes or until steak reaches 125°F (for medium rare), shrimp are pink and cheese is golden brown.

15: Let steaks rest for 10 minutes, then enjoy!