1. Start the potatoes: Place the potatoes in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.

2. In a small saucepan, simmer the cream, garlic, shallot, thyme, bay leaf and black peppercorns over medium heat for 10 minutes. Strain over a bowl through a fine-mesh sieve. Discard the solids and set the infused cream aside.

3. Make the mushrooms: In a medium skillet set over medium-high heat, heat the olive oil. Add the chopped mushroom and cook, stirring often, until the pieces are nicely browned, about 8 minutes. Add the white wine and butter and stir until the butter is melted. Season with salt and pepper and set aside.

4. Make the steak: In a small bowl, combine the peppercorns with the salt. Season the steaks with the peppercorn mixture, being sure to pat the mixture on firmly so it adheres to the meat. Heat a large skillet over high heat for 3 minutes, then add the grapeseed oil; when the oil starts to smoke, add the steak. Sear until nicely browned, about 4 minutes, then flip. Add the butter, garlic, thyme and rosemary and use a spoon to baste the top of the steak with the butter mixture until the steak is cooked to your liking, about 3 minutes more for a medium-rare steak. Remove the steak from the pan and set aside to rest for 10 minutes.

5. While the steak rests, finish the potatoes: In a medium saucepan set over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the chicken broth, then whisk in the infused cream. Bring to a simmer, then stir in the goat cheese in three parts, making sure it is well combined between additions. Salt to taste and stir in the potatoes, lemon juice, dill and parsley.

6. Slice the steaks crosswise against the grain and divide between two plates. Spoon some potatoes and mushrooms alongside the steak and serve.