Filet Mignon with a Gorgonzola Crust, Baked Potato and Asparagus with Hollandaise

4 russet (Idaho) potatoes (about 3/4 pound each)3 tablespoon olive oil, divided2 tablespoons kosher salt4 filet mignon, center cuts (12 ounces each) choice or better2 tablespoons Lawry's Seasoning Salt1 tablespoon garlic, granulated2 teaspoons cracked black peppercorns, crackedBlue Cheese Crust 1/2 cup gorgonzola cheese crumbles 1/4 cup cream cheese, at room temperature1 tablespoons minced shallots1 1/2 teaspoons chopped parsley 1/2 teaspoon minced garlicAsparagus2 pounds green asparagus, peeled1 cup prepared hollandaise sauce1 tablespoon unsalted butter1 teaspoon kosher salt 1/2 teaspoon black pepper, groundHeat oven to 375 degrees.Wash, dry and rub potatoes with 1 tablespoon oil and salt, bake, without foil, about 45-60 minutes, to achieve perfect crispiness on the outside.Make the blue cheese crust: Combine cheese, cream cheese, shallots, parsley and garlic and stir until well-combined.With the remaining olive oil, lightly rub each filet and season well on all sides with seasoning salt, garlic and cracked black pepper. Grill on both sides before finishing the cooking process to the desired temperature under the broiler. This can also be done by searing both sides of the filets in a hot sauté pan and finishing the steaks in your oven set on broil.Peel the asparagus and blanch in salted water. Sauté asparagus in a pan with butter and season with salt and pepper. Place in a side serving dish and top with hollandaise sauce.To serve: Place 2 tablespoons of the gorgonzola atop each filet and lightly brown under the broiler. Place one filet on each plate with asparagus and a potato. If desired, garnish with fried red onions, radicchio (chiffonade) micro herbs and Italian vinaigrette. Save additional blue cheese for another use.Serves four.Chef Klaus Lotter, Indian Lakes Resort, Bloomingdale