Cover mushrooms in boiling water in a mixing bowl. Set aside at least 10 minutes.

Cut potatoes into 1/2" wedges.

Trim woody ends off asparagus and halve on an angle.

Stem and mince rosemary.

Mince garlic.

Pat steaks dry, and season both sides with a pinch of salt and pepper.

Combine potatoes, Parmesan, rosemary, garlic, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in another mixing bowl. Massage oil into potatoes.

Place potato-rosemary mixture on one half of prepared baking sheet.

Spread into a single layer on their side and roast in hot oven until beginning to brown, 15 minutes.

Remove from oven. Potatoes will finish cooking in another step.

While potatoes roast, cook steaks.

Return medium non-stick pan used to boil water to medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan and sear undisturbed until browned and steak reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.

Remove steaks to a plate and tent with foil.

Reserve pan; no need to wipe clean.

Add asparagus to other half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus.

Spread into a single layer. Roast in hot oven until asparagus is tender and potatoes are browned, 5-7 minutes.

While vegetables roast, make sauce.

Remove mushrooms from bowl and mince. Reserve mushroom water.

Return pan used to sear steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water. Stir to combine and bring mixture to a boil. Cook until thickened, 1-2 minutes.

Add demi-glace and return to a boil.

Once boiling, remove from burner and swirl in butter.

Plate dish as pictured on front of card, placing steaks on top of sauce. Bon appétit!