Trim woody ends off asparagus and cut into 1” lengths.
Peel and cut potatoes into 1" dice. Bring a small pot with potatoes and enough water to cover to a boil over high heat. Cook until easily pierced with a fork, 10-12 minutes.
While potatoes boil, pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Potatoes
Drain cooked potatoes in a colander.
Return potatoes to pot and add sour cream Mash until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper.
Cook the Filets
Place a medium pan over medium-high heat with 2 tsp. olive oil.
Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes.
Transfer seared steaks to prepared baking sheet, seared side up. Top with blue cheese. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Place butter in pan used to sear fillets and place over medium-high heat. Cook until lightly browned and "nutty" smelling, 1-2 minutes.
Remove butter to a bowl.
Return pan to medium heat and add 2 tsp. olive oil. Add asparagus to hot pan and cook undisturbed, 1-2 minutes.
Then stir occasionally, 1-2 minutes.
Add tomatoes and mustard and stir occasionally until asparagus is tender and tomatoes lightly blister, 1-2 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing potatoes with brown butter. Bon appétit!