Filet Mignon with Salmon and Asparagus

Step 1

Pat the 2 filet mignon steaks and 2 salmon fillets dry with paper towels. Season both generously with the 1 tsp salt and 0.5 tsp black pepper on all sides.

Step 2

Heat 1 tbsp of the olive oil in a large skillet over medium-high. Add the steaks and cook until browned and cooked to your liking, about 4 minutes per side for medium-rare. Transfer to a plate and rest.

Step 3

In the same skillet, add the remaining 1 tbsp olive oil. Place the salmon fillets skin-side down and cook until the skin is crisp and the flesh is opaque, about 4 minutes per side. Remove and set aside.

Step 4

Add the 0.5 cup heavy cream and the juice of the lemon to the skillet. Scrape up any browned bits and simmer until slightly thickened, about 2 minutes. Season with a pinch of salt.

Step 5

While the sauce simmers, trim the asparagus and cook in a separate pan with a splash of water or oil until bright green and tender, about 5 minutes.

Step 6

Serve the steaks and salmon with the asparagus, drizzled with the lemon-cream sauce. Add a squeeze of extra lemon if you like.