Peel potatoes and cut into 1" chunks. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 12-16 minutes. While potatoes simmer, trim woody ends off asparagus. Cut mushrooms into ¼" slices. Peel and mince shallot. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Place asparagus on prepared baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Roast in hot oven, 5 minutes. Remove from oven and carefully move asparagus to one side to make room for steaks. Asparagus will finish cooking in a later step. While asparagus roasts, sear steaks.

Season steaks on both sides with Worcestershire. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Remove steaks from Worcestershire, letting excess drip off. Reserve Worcestershire. Add steaks to hot pan and sear undisturbed until lightly browned, 2-3 minutes. Flip steaks, and place in empty space on baking sheet. Pour reserved Worcestershire over. Roast until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove cooked steaks to a plate, tent with foil, and rest at least 5 minutes. Reserve pan; no need to wipe clean. While steaks roast, finish potatoes.

Drain cooked potatoes in a colander. Return to pot and add half the butter, half the cream (reserve remaining of both for sauce), ¼ tsp. salt, and a pinch of pepper. Mash until smooth. Cover and set aside.

Return pan used to cook steaks to medium heat. Add remaining butter, shallot, and mushrooms to hot pan and stir occasionally until aromatic, 3-4 minutes. Add demi-glace, ½ cup water, Dijon mustard, sherry, and remaining cream and stir occasionally until sauce is creamy and slightly thickened, 3-5 minutes. Remove from burner. Plate dish as pictured on front of card, spooning sauce over potatoes and steak. Bon appétit!