Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes 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 1/4 cup potato cooking water. Drain in a colander and return potatoes to pot. Add sour cream and half the butter (reserve remaining for compound butter) and mash until smooth. Season with 1/4 tsp. salt. Cover and set aside. Add potato cooking water 1 Tbsp. at a time until desired consistency is reached.

While potatoes simmer, prepare ingredients.

Stem and mince tarragon.

Trim woody ends off asparagus.

Mince garlic.

Pat steaks dry, and season both sides with seasoning blend, coating completely.

Combine remaining butter, garlic (to taste), and tarragon in a mixing bowl.

Form butter mixture into two equally-sized disks. Refrigerate until plating.

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.

Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add asparagus, 1/4 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!