Peel and cut potatoes into large chunks. Trim woody ends off asparagus. Cut mushrooms into ¼" slices. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Bring a medium pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until tender, 8-10 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add truffle butter, 1 Tbsp. olive oil, and truffle salt and mash until potatoes are smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. While potatoes cook, start asparagus.

Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until tender, 8-12 minutes. While asparagus roast, cook steaks.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to plate. Return pan to medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan. Stir often until browned, 4-5 minutes. Add demi-glace, cream cheese, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer. Once simmering, remove from burner.

Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!