Make the spice rub: Add espresso, garlic powder, paprika, sugar, and pepper to taste to a Medium Bowl. Stir to combine.

Prep the steaks: Pat steaks dry and season with a liberal amount of spice rub (reserve a few pinches of rub for serving) and a little kosher salt. Allow to rest at room temperature, about 30 minutes.

Prep the black garlic: Place black garlic in a blender or mini food processor and pulse with a splash of olive oil, a little sherry vinegar, and season with kosher salt and pepper. Purée until smooth and creamy, adding a splash or two of water, if necessary to achieve a smooth consistency. Transfer to a bowl and reserve.

Make the wild mushroom fondue: Clean mushrooms using a brush and remove any form of dirt. Finish by lightly rinsing in warm water. Trim and discard bottom of stems and cut mushrooms into medium-size chunks. Heat a large Carbon Steel Frying Pan over medium-high, add a little olive oil, and sear mushrooms until golden brown, 8–12 minutes. Add 2 oz. (4 Tbsp.) butter, season with salt, and cook until they become creamy, 4–6 minutes. Deglaze with a little cognac or wine, if using, and cook until liquid has thickened, about 2 minutes more. Transfer to a Serving Platter or bowl, cover, and keep warm; reserve Pan.

Cook the steaks: Preheat oven to 350F. Wipe out same Pan and heat over medium-high. Add a little olive oil to Pan, and sear spice-crusted filets on both flat sides (top and bottom) until they take on a dark color and thick crust (do not allow spice mix to burn), about 3 minutes per side. Sear on rounded sides as well, about 1 minute. Add 3 oz. (6 Tbsp.) butter and cook to desired internal temperature, 130F for medium rare. (Finish in oven to desired temperature to avoid burning spices, if necessary.) Remove filets from Pan (reserve Pan) and allow to rest for 5 minutes.

Drain fat, then add remaining 1 oz. (2 Tbsp.) butter, and pan-roast asparagus until tender, tossing occasionally, about 2 minutes. Transfer to a Serving Platter or Dinner Plate.

To serve, place wild mushroom fondue in center of plate. Arrange asparagus to side and lightly fan out. Then place a filet on mushroom fondue. Finish with a few dollops of black garlic purée. Sprinkle filet with fleur de sel or sea salt and garnish with a pinch of the reserved spice rub.