• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. (TIP: For smoother spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄3 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

• Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Thinly slice chives. • Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes. Remove from oven and immediately toss with half the garlic herb butter (you’ll use the rest later). Cover with foil to keep warm.

• While asparagus roasts, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; remove from pan and set aside to rest.

• Heat a drizzle of oil in pan used for beef over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. • Stir in demi-glace and 1/4 cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in remaining garlic herb butter until melted.

• To pot with drained potatoes, add sour cream and 1 TBSP plain butter (2 TBSP for 4 servings). Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid if needed. • Stir in half the chives; season generously with salt and pepper.

• Divide asparagus, mashed potatoes, and beef between plates. Drizzle beef with pan sauce. Garnish with remaining chives and serve. Beef is fully cooked when internal temperature reaches 145°.