Begin by preheating a cast iron skillet on high heat.

While the pan is heating, wrap each filet with bacon and secure with a toothpick.

Dry off both sides of the filets and season with a heavy pinch of salt and pepper.

The pan is ready to cook when you can barely hold a hand 3" above the surface for more than a few seconds.

Add 1 tablespoon of the butter and allow to melt.

Sear the steaks on one side for 1-2 minutes (watch for burning).

Flip the steaks and sear for another 1-2 minutes. This takes extra effort, but I think it's worth it: hold each steak with a pair of tongs to sear the bacon on the edge of the steak. When done, turn off the heat (but keep the pan on the burner) and tent the pan with aluminum foil.

Meanwhile, mash together the butter and blue cheese in a small bowl. Add a big pinch of pepper.

After the steaks have been resting in the pan for 5-7 minutes, move them to a plate and recover with foil.

Turn the heat back on the pan and sear the asparagus very quickly--3 minutes should produce char spots and a perfect crisp-tender texture.

Remove the toothpicks, and serve the steaks and asparagus spears topped with dollops of the bleu cheese butter.