Place mushrooms in a heat-safe mixing bowl. Once water is boiling, carefully pour over mushrooms. Set aside, at least 10 minutes. Wipe pan dry and reserve.

While mushrooms soak, cut potatoes into 1/2" wedges.

Trim woody ends off asparagus.

Stem and mince rosemary.

Mince garlic.

Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

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

Transfer potato wedges to prepared baking sheet. Spread into a single layer.

Roast in hot oven, 15 minutes.

While potato wedges roast, cook steaks.

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

Add steaks to hot pan and cook undisturbed until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burrner. Rest, 3 minutes.

Carefully remove baking sheet from oven and push potatoes to one side. Top with cheese. Baking sheet will be hot! Use a utensil.

Add asparagus, 1 tsp. olive oil and a pinch of salt and pepper to empty half of baking sheet. Roll asparagus to coat, then spread into a single layer on their side.

Roast in hot oven until asparagus are tender and potatoes are browned, 8-10 minutes.

While vegetables roast, make sauce.

Remove mushrooms from bowl and mince. Reserve mushroom water.

Return pan used to cook steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water to hot pan. Stir to combine, then bring to a boil. Once boiling, cook until thickened, 1-2 minutes.

Add demi-glace and return to a boil. Once boiling, remove from burner and stir in butter.

Plate dish as pictured on front of card, topping steaks with sauce. Garnish potatoes with any crispy bits from baking sheet. Bon appétit!