Delicate sauces and exotic flavors are fine, but when it’s a special occasion, we want flavors we can be sure of. This meal is full of classic combinations delightfully put together, starting with the combination of filet mignon, mashed potatoes, and asparagus, a trio often found at your best steakhouses. A garlic-tarragon butter adds that final touch of pizzazz to this classic, great for a special dinner, or any dinner you want to make special.
Peel and cut potatoes into 1" dice.
Bring a medium pot with potatoes and 3 garlic halves (reserve remaining for butter) covered by 8 cups water and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return potatoes to pot.
Add sour cream and half the butter (reserve remaining for compound butter) and mash until smooth. Add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Season with ¼ tsp. salt. Cover and set aside.
While potatoes simmer, prepare ingredients.
Prepare the Ingredients
Stem and mince tarragon.
Trim woody ends off asparagus.
Mince remaining garlic.
Pat steaks dry, and season both sides with seasoning blend and ¼ tsp. salt, coating completely.
Make the Butter
Combine remaining butter, garlic (to taste), and tarragon in a mixing bowl.
Form butter mixture into two equally-sized disks. Refrigerate until plating.
Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Don't worry if a charred crust forms. This is normal.
Remove from burner. Remove steaks from pan and rest at least 5 minutes.
Wipe pan clean and reserve.
While steaks rest, cook asparagus.
Cook the Asparagus
Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and crisp-tender, 7-9 minutes.
Plate dish as pictured on front of card, placing butter on steaks. Bon appétit!