Slice potatoes into 1/4" rounds. Bring a medium pot with potatoes covered by lightly salted water to a boil over medium-high heat. Reduce to medium and simmer until softened, 5-7 minutes.

Drain potatoes in a colander and return to pot.

While potatoes cook, trim woody ends off asparagus.

Pat steak dry, and season both sides with half the seasoning blend (reserve remaining for butter), 1/4 tsp. salt, and a pinch of pepper.

If using filets mignon, follow same instructions and season same amount.

Return pot with potatoes to medium-high heat. Add cream to hot pot. Bring to a boil and remove from burner.

Gently stir in half the cheese (reserve remaining for topping gratin), hatch chiles, 1/4 tsp. salt, and a pinch of pepper. Transfer potato mixture to prepared casserole dish and top with remaining cheese.

Bake in hot oven until cheese is golden brown, 20-22 minutes.

While gratin bakes, cook steak.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steak to hot pan and cook undisturbed until browned, 2-3 minutes.

Transfer steak, seared-side up, to one half of prepared baking sheet.

If using filets mignon, follow same instructions.

Add asparagus to empty half of baking sheet. Toss with 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into asparagus.

Spread into a single layer. Roast in hot oven until asparagus is tender and steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes.

If using filets mignon, follow same instructions and cook until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.

While steak and asparagus roast, make butter.

In a mixing bowl, combine butter and remaining seasoning blend.

Rest cooked steak, 5 minutes. Halve to serve. If desired, cut halves into 1/2" slices.

Plate dish as pictured on front of card, topping steak with fajita butter. Bon appétit!