Filet Mignon with Asparagus and Hollandaise Sauce

To make the hollandaise sauce:

1. Add a small amount of water to a small cooking pot and turn on low heat.
2. Separate your egg yolks from the egg whites. You can discard or use the egg white in another recipe.
3. In a medium bowl, add egg yolk only, lemon juice, red pepper, sea salt, black pepper, and quickly whisk (paid link) until it rises. 
4. Place your bowl over the small pot of water. Continue whisking the egg yoke and begin to slowly add the hot melted butter into the bowl while holding the bowl on the pot. Whisk (paid link) until the ingredients are blended very well. Remove from heat and set aside.

To make the filets:

1. Allow steak to come to room temperature before cooking. Season steaks with Himalayan sea salt and black pepper evenly on both sides.
2. Heat cast-iron skillet to medium to high heat and oven to 400 degrees. Add 2 tbsp of butter and 1 tbsp of olive oil to heated skillet and place your steaks in skillet. Allow the steaks to cook for 5 minutes on one side and then 4 minutes on the other.
3. Top each steak with 1/2 tsp garlic and herb butter, and place them (still in the cast iron) in the oven for another 5 minutes. 
4. Once complete, remove the filets from the cast iron and allow them to rest.

To make the asparagus:

1. In a separate cooking pan on medium heat, add your butter and minced garlic.
2. Cut the root ends (about an inch off) of the asparagus spears, season with garlic powder, and saute for 10 minutes. Once asparagus is cooked, pour Hollandaise Sauce over the asparagus and serve with steaks.