Remove the stems from the rosemary and finely chop. Season the steaks with ½ teaspoon salt, ¼ teaspoon rosemary and ¼ teaspoon of black pepper per side.
Remove the stems and cut the mushrooms into wedges. Remove the tough white base of the asparagus and cut on the bias.
Heat a large sauté pan over high heat for 1 minute. Once hot, add in olive oil. Gently add in the steaks and let sear. Once brown on one side, turn and brown on the other. Once well browned on both sides and the steaks have reached a minimum internal temperature of 145°F, remove from pan and set aside.
Add the mushrooms and asparagus to the pan and continue to sauté over high heat. Once they are a little brown, season with 1 teaspoon of salt, 1 teaspoon of chopped rosemary, 1 tablespoon of balsamic glaze and ½ teaspoon of black pepper.
Place the steaks on top of the vegetables and spoon 1 tablespoon of the balsamic glaze over each steak.
Approximate Nutritional Information (Per serving):
Calories 800, Fat 47g, Sat. Fat 15g, Trans Fat 1.5g, Cholesterol 170mg, Sodium 3030mg, Total Carbohydrate 31g, Fiber 7g, Sugars 21g, Protein 64g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free