Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water and 2 tsp. salt to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add cheese spread, half the garlic & herb butter (reserve remaining for steaks), 1/4 tsp. salt, and a pinch of pepper. Mash until desired consistency is reached.

If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Trim woody ends off asparagus.

Stem and mince thyme.

Halve and peel onion. Slice halves into thin strips.

Pat steaks dry. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add onions to hot pan and stir occasionally until softened, 3-5 minutes.

Reduce heat to medium-low and stir occasionally until onions have a deep caramel color, 15-20 minutes.

To help caramelize onions evenly, add 1 Tbsp. water as necessary, as onions begin to brown.

Add vinegar, thyme, and a pinch of salt and pepper. Stir occasionally until vinegar evaporates, 1-2 minutes.

Add demi-glace and 1/4 cup water. Stir occasionally until reduced by half, 3-5 minutes.

Remove from burner.

Stir in softened plain butter. Set aside.

Place asparagus on prepared baking sheet. Evenly top with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into asparagus. Spread into a single layer.

Roast in hot oven until tender, 10-12 minutes.

If asparagus are thinner than a pencil, check for doneness sooner.

Carefully remove from oven.

While asparagus roast, continue recipe.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Cook time will vary depending on steak thickness; Gordon recommends checking for doneness sooner.

Add remaining garlic & herb butter and let melt. Carefully tilt pan towards you with the steaks at the top of the pan and, using a large spoon, baste the steaks with melted butter from bottom of pan until evenly coated, 1-2 minutes.

Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.

Stir remaining butter from pan and accumulated steak juices into onion mixture.

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