Grilled Steakhouse Filets with Lemon-Grilled Asparagus
Using a mortar and pestle, crush peppercorns and garlic. Stir in salt, mustard, and paprika; set aside.
Pat steaks dry with paper towels. Let stand at room temperature for 20 minutes. Brush meat with 1 tablespoon olive oil. Sprinkle peppercorn mixture evenly and lightly on both sides of steaks.
Snap off and discard woody bases from asparagus. Place asparagus in a large re-sealable plastic bag. Add 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Seal bag; toss to coat asparagus; set aside.
For a charcoal grill, arrange medium-hot coals on one side of the grill. Place steaks on grill rack over direct heat and grill, covered, for 1 to 2 minutes per side or until you have pronounced grill marks. Move steaks to indirect heat and continue to grill, covered, for 20 to 25 minutes or until an instant-read thermometer registers 135 degrees F. (For a gas grill, preheat grill. Reduce heat to medium heat. Adjust for indirect cooking. Place steaks on grill rack over heat. Cover; grill as directed.)
Transfer steaks to broiler pan. Spread 1 tablespoon butter over each steak. Place steaks under broiler. Broil 3 to 4 inches from the heat for 2 minutes. Turn, spread another tablespoon butter over each steak. Broil 2 minutes more or until desired doneness (for medium-rare (145 degrees F) or medium-doneness (160 degrees F)). Let stand for 5 minutes.
Meanwhile, place asparagus on the grill rack directly over heat (across the cooking grates so they will not fall through). Grill 8 to 12 minutes or until tender, turning occasionally. Grill lemons, cut sides down, for 1 to 2 minutes or grilling or until you can see grill marks and the lemons are heated through.
Serve filets with grilled asparagus and lemon halves. Squeeze the lemon over the asparagus. Serve immediately.