Filet Mignon with Asparagus

Ingredients

• 4 count filet mignon steaks
• 1½ lb asparagus spears
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 3 clove garlic
• 2 sprig fresh rosemary
• 1½ tsp salt
• 1 tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Trim the woody ends off the asparagus, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
2. Roast asparagus for 10-12 minutes, or until tender-crisp.
3. Pat filet mignon steaks dry with paper towels and season generously with 1 teaspoon salt and 3/4 teaspoon black pepper.
4. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear steaks for 3-4 minutes per side for medium-rare, or to your desired doneness, creating a deep brown crust.
5. Reduce heat to medium-low. Add butter, minced garlic, and rosemary sprigs to the skillet. Baste the steaks continuously with the melted butter mixture for 1-2 minutes.
6. Transfer the skillet to the preheated oven and cook for an additional 3-5 minutes, or until internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare).
7. Remove steaks from the skillet, tent loosely with foil, and let rest for 5-10 minutes.
8. Serve the rested filet mignon alongside the roasted asparagus.