2 tablespoonbutter(2 portions of 1 tablespoon each)
6-8asparagus spears(rinsed, and ends cut off)
2 clovesminced garlic
1-2portobello mushrooms(2 medium or 1 large, cleaned and sliced)
3-4onion slices(thin cut, fried - optional)
Before starting to prepare your dinner, set your beef portion out to come to room temperature, usually about an hour early. Once it is room temperature, drizzle a bit of olive oil on each side and season both sides before cooking (salt, pepper, onion powder, paprika).
In a large skillet or frying pan, heat to medium and melt 1 tablespoon of the butter. Place the rinsed and trimmed asparagus in the pan with minced garlic, and cook for about 3 minutes on medium heat. Add the sliced portobello mushrooms and cook for an additional 3-5 minutes, until cooked to your desired level of tenderness. Remove from heat and set aside for plating.
In a skillet (preferably cast iron) or frying pan heated to medium high heat, pan sear your olive oil coated and seasoned filet for 3 minutes per side if you like it rare. We pan seared ours for just shy of 4 minutes per side for medium rare. Use the second tablespoon of butter by melting in the pan when you turn the filet to cook the second side. Spoon it over the cooked side while finishing off the pan searing.
Remove the filet mignon from the pan and allow it to rest for 5-10 minutes while you begin plating your asparagus and mushrooms.
To serve, stack your cooked components by placing the mushrooms on the plate as the base layer. The asparagus spears go on top of the mushrooms, like planks to set the filet mignon atop. Place the rested steak on top and add fried onions, if desired.