- Season the steak with smoked chipotle herbs de Provence and sear or grill to desired doneness. Let rest 1-2 minutes before serving.
- Thaw the potatoes and blanch asparagus. Place the potatoes on a sheet pan and heat in the oven at 400° for 10-12 minutes. Season the asparagus with salt and pepper and roast for 5 minutes in the same oven as the filet and potatoes.
- In a pan, add 1 tablespoon of butter and begin sautéing the mushrooms and shallots, seasoning with salt and pepper. Deglaze with red wine when the mushrooms have become tender. Add the demi-glace when the red wine has reduced almost completely. Bring to a simmer and add the remaining 1 tablespoon of butter to the sauce and taste for seasoning.
- To plate, place the sauce on the bottom then add the cooked, rested steak and top with mushrooms. Place the asparagus and potatoes on the plate.
Ingredient availability varies by location*