Lavender-Honey Glazed Filets With White Cheddar Grits

Season the steaks generously with salt and pepper on all sides; set aside. To a small sauce pan, add the honey, cracked pepper, and lavender; warm gently over a low flame for about 10 minutes.

Meanwhile, cook the grits according to package instructions. Add the white cheddar to the cooked grits; keep warm until plating, stirring occasionally.

Sear the steaks over a hot skillet or grill for about 3 minutes per side, or until the steak registers 125°F in its thickest portion for medium-rare doneness. Brush the honey mixture over the steaks. Set aside to rest.

Fill a medium sauce pan with water and bring to a boil. Cut the bottom 2 inches from the asparagus; blanch in boiling water for about 2 minutes. Transfer the asparagus to a bowl and melt butter over the asparagus; toss to cover. Season to taste.

To plate: Spoon grits on plate. Position steaks atop grits and arrange the asparagus next to the steak. Drizzle the Blueberry Gastrique (recipe follows) over the steaks, asparagus, and grits.