Preheat Oven to 450°F (232°C) 

• Season steaks with salt and (if you have the time) let them rest in the fridge for 24 hours. Before cooking, season with black pepper.  
• In a fry pan, sear steaks on both sides until a crust forms. Finish cooking in the Oven to desired temperature. Let rest 5 to 10 minutes before slicing.

Make the Sauce:

• In the Reduction Pan, sauté shallots, garlic, and sage in butter. 
• Add Madeira, balsamic vinegar, and beef stock. Simmer until reduced slightly. 
• Add blue cheese, stirring until melted. Add the cornstarch IF NEEDED For a smoother sauce, you can strain to remove solids.
• Turn the heat off and add the remaining butter.

Preheat Oven to 250°F (120°C)

Make the Potatoes:

• Peel and slice potatoes into 1-inch thick rounds. Use a cookie cutter for uniform shapes. Keep them in water to prevent browning.  
• When ready to cook them, dry them thoroughly. Sear in a hot pan with olive oil until golden brown on both sides. 
• Add garlic, thyme, and chicken stock. Cover and cook in the Oven until tender.

Make the Asparagus:

• Boil asparagus in salted water until tender to your liking. Immediately transfer to ice water to stop cooking.  Before serving, reheat asparagus in a pan with butter.
• Arrange the sliced steak on plates, accompanied by the fondant potatoes and asparagus. Drizzle the blue cheese sauce over the steak or on the side. 
• This recipe combines straightforward cooking techniques with high-quality ingredients to create a meal that's both accessible and impressive. 
• Enjoy a beautifully plated and delicious Steak Dinner.