For proper cooking all the way through the filet, it is important to let it stand at room temperature at least ½ hour before cooking.
Preheat the oven to 80ºC/175ºF. Put the serving plates in the oven. Prepare the asparagus. Finely chop the parsley.
Pat the filets dry. Set aside.
Cut the cheese into small pieces, then put them in a bowl. Pour in the cream and 1 or 2 tablespoons of the white wine, enough to obtain a creamy consistency after mixing the ingredients (to make mixing easier, the cheese may be softened, but not cooked in a microwave oven). Set aside.
Heat the oil in a skillet over medium-high heat. Add the asparagus then sauté 3-4 min with stirring, until the asparagus start to brown. Season with salt and pepper. Lower the heat, cover, then continue to cook, with occasional stirring, until the asparagus is cooked al dente, 7-8 min.
While the asparagus is cooking, heat the butter in a heavy pan over medium heat, until the butter is hot but not smoking. Add the filets then sauté
about 2 min on each side for medium-rare, turning them once. Transfer the filets to a plate, then set aside in the oven.
Deglaze the pan with the remaining wine, scraping up any brown bits. Whisk in the cheese mixture, then cook 2-3 min with stirring. Put the filets back into the pan with any beef juice from the plate. Warm up the filets for only about 30 seconds, turning them once. Add just a little salt (the cheese is already salty) and pepper to taste.
Put the filets and asparagus on the warmed plates. Cover with the sauce, then sprinkle the meat with the chopped parsley. Serve immediately.
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