Filet mignon with creamy mushroom sauce and asparagus

Step 1

Preheat oven to 400°. In large skillet, melt 1 tablespoon butter. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add shallot; cook 2 minutes or until shallot is tender, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half, stirring occasionally. Add cheese, cream and lemon juice; cook 2 minutes or until thickened and cheese melts, stirring occasionally. Makes about 1 cup.

Step 2

Sprinkle steaks with ¼ teaspoon each salt and pepper. In large oven-safe skillet, heat 1 tablespoon butter over medium-high heat; add steaks and sear 1 minute on each side or until outside is browned. Transfer skillet to oven; roast 10 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (Internal temperature will rise to 145° upon standing.)

Step 3

In separate large skillet, melt remaining 1 tablespoon butter over medium-high heat. Add asparagus, and remaining ¼ teaspoon each salt and pepper; cook 5 minutes or until tender-crisp, stirring occasionally.

Step 4

Serve steaks topped with mushroom sauce along with asparagus.