Filet Mignon Plate with Peppercorn Cream

How to make it

1. Pat the filet mignon dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and caramelize the filet mignon until deeply colored.
3. Add the aromatics with the cherry tomatoes and asparagus; cook until fragrant and just tender.
4. Build the peppercorn cream sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over roasted potatoes.