Two 6-ounce lobster tails
1/2 cup white wine
Nonstick cooking spray
Two 6- to 8-ounce portions filet mignon
Salt and freshly ground black pepper
Granulated onion, for sprinkling
1 bunch asparagus, ends removed
2 cloves garlic, minced
Oil, for coating
4 large red potatoes, sliced 1/2-inch thick
3 large button mushrooms, sliced
1 red pepper, thinly sliced
1 shallot, finely chopped
Two 1/4-inch slices salted butter
1 bunch chives, chopped
If you have time, season the filet mignon the night before you want to eat it.
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