PAN-SEARED FILET MIGNON WITH SAUTEED ASPARAGUS 

PAN-SEARED FILET MIGNON WITH SAUTEED ASPARAGUS
(serves 2)
for the steaks
2 filet mignon steaks, 1 ¼” thick
Salt and pepper
Vegetable oil
4 tablespoons unsalted butter + 4 tablespoons unsalted butter
2 garlic cloves, smashed
2 stems fresh rosemary
for the asparagus
1 bundle fresh asparagus, trimmed
2 tablespoons unsalted butter
1 clove garlic, smashed
Juice of one lemon
Shaved parmesan
Season the steaks generously with salt and pepper on both sides. Allow to sit at room temperature for 30 minutes. Preheat the oven to 350F. Preheat a cast iron skillet over high heat until it smokes. Swirl the pan with a little oil, and sear the filets on one side for about 2 minutes to get a good dark crust. Turn the steaks over, add 4 tablespoons of butter, 1 smashed garlic clove, and 1 bundle of rosemary. Use a spoon to baste the steaks in the butter while the bottom of the steak sears. Transfer the filets to a sheet pan lined with a wire rack and continue to cook in the oven for 5-7 minutes or until the internal temperature reaches 135-145F. Remove from the oven, tent loosely with foil, and let rest for several minutes.
While the steaks finish in the oven, carefully wipe out the hot skillet and return to low heat. Melt the other 4 tablespoons of butter with the other smashed garlic clove and the remaining bundle of rosemary. Allow to melt, stirring, then remove from the heat.
In a large saute pan over medium heat, melt the butter and saute the 1 smashed garlic clove. Add the asparagus and saute for 10 minutes or until tender but crisp. Season with salt and pepper. Squeeze the juice of a lemon over the asparagus and parmesan shavings just before serving.
Use tongs to transfer half of the asparagus to a plate, then top each plate with a steak. Spoon out a little garlic rosemary butter over each steak, letting it run down onto the asparagus.