Filet Mignon
Dinner for Two

Directions

1. To make the compound butter, combined the softened butter with the chives and salt. Roll in a sheet of plastic wrap to form a roll and refrigerate until ready to use.
2. Peel and dice the potatoes. Add to a large pot of salted boiling water and cook on medium high until fork tender. Drain and mash with the butter, milk and cream.
3. Pre-heat the oven to 400 degrees.
4. Add 2 tablespoons of the oil to a cast iron pan and heat on medium high heat. Season the filets with salt and pepper on both sides and add to the pan. Sear for about 5 minutes on each side and place in the oven. Cook to your desired doneness. Medium will take about 5 minutes but, for the most precise cooking, use a probe thermometer.
   For medium rare – 130 to 135 degrees
   For medium – 135 to 145 degrees
   For medium well – 145 to 155 degrees
5. Remove the pan from the oven and let the steaks rest for about 5 minutes.
6. Add the remaining tablespoon of oil to a pan, trim the asparagus and cook on medium heat for about 5 minutes. Season with salt and pepper.
7. Slice the compound butter and serve on top of the hot steaks. Pairs perfectly with a Chardonnay, or Cabernet Sauvignon wine.