In a small casserole sauté the shallots with the butter over medium heat, for 2 minutes, add the red wine and let reduced ¾ ,add the beef stock, one stick of fresh thyme, let simmer for 5 minutes, lower the heat and add the foie-gras and stir until you have a smooth texture cream. Set aside.
Cut the baby potatoes in half lengthwise, place them in sauté pan with the flat surface down, add water to cover the potatoes 2/3, add the butter, the thyme leaves, sea salt and blend of pepper cover with a plate and cook for 15 -20 minutes until caramelized and soft.
Remove the filet from the refrigerator 10 minutes in advance. Prepare a cooling rack over a large plate (or set a small overturned plate on top of the large plate).
Season the filet on both sides with sea salt and pepper.
Heat the olive oil in a heavy frying pan over a high heat. Place the filet and reduce the heat to medium, add the butter, in a motion away from yourself so as not to splatter you with hot fat. For rare steak, cook 1 ½ minutes each side. For medium 3 minutes each side. Occasionally rotating the steak in frying pan and spooning hot fat over it.
Remove the steak to the rack and season with sea salt and pepper on both sides. Let rest for 1 minute and serve immediately.
For the asparagus, place a heavy casserole with water on high heat and blanch the asparagus for 40 sec. Place them in ice path to stop the cooking processes. Drain the on a kitchen towel, season with sea salt and the blend of peppers.