Pan Seared Filet Mignon with Sautéed Asparagus and Truffle Mashed Potatoes

A luxurious meal of tender filet mignon, crisp asparagus, and creamy truffle mashed potatoes.

Ingredients - Serves 4

Season the filet mignon with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Add the steaks and cook until desired doneness, about 4 minutes per side for medium-rare. Remove from the skillet and let rest.
In the same skillet, melt the butter. Add the asparagus and garlic and sauté until the asparagus is tender, about 5 minutes.
Meanwhile, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
Add the milk, truffle oil, and Parmesan to the potatoes. Mash until smooth and creamy.
Serve the filet mignon with the sautéed asparagus and truffle mashed potatoes.