Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper
Heat large sauté pan with olive oil
Lay the filet mignons down in the pan, and let them sear on that side for 3 – 4 minutes. Season with thyme, rosemary, and garlic cloves.
Turn the steak over, and allow it to sear for another 3 – 4 minutes. Place asparagus spears in pan to sauté
Add 1 tbs of butter and baste steaks
After 8 minutes (4 per side) turn off heat let sit covered for 2.5 minutes on stove
Let rest for 5 minutes covered off heat then serve