Preheat your oven to 400°F (200°C). Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and roast in the oven for 12-15 minutes until tender and slightly caramelized.

While the asparagus is roasting, season the filet mignon steaks generously with salt and freshly ground black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.

In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the chopped shallot and cook until translucent, about 2-3 minutes. Then, add the sliced wild mushrooms and sauté for about 5-7 minutes until they are browned and tender.

Stir in the roasted garlic and cook for another minute. Pour in the heavy cream, add the fresh thyme leaves, and season with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes until it thickens slightly. Stir occasionally to ensure it doesn’t stick to the bottom of the pan.

To serve, place the seared filet mignon on a plate, spoon over the wild mushroom cream sauce, and add a side of roasted asparagus. Garnish with chopped fresh parsley for a pop of color.