Pan Seared Filet Mignon with Sautéed Asparagus and Truffle Smashed Potatoes

This elegant dish features a perfectly seared filet mignon, crisp-tender asparagus, and creamy truffle smashed potatoes.

Ingredients - Serves 4

Season the filet mignon steaks 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, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
Add the truffle oil and milk to the potatoes. Smash with a potato masher until creamy.
Serve the filet mignon with the sautéed asparagus and truffle smashed potatoes.