Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

Name: Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus
Ingredients: 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well); Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons; Salt; 4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total; 4 teaspoons coarse black pepper, a rounded palm full; 2 tablespoons butter; 6 white mushroom caps, very thinly sliced; 1/4 cup cognac or brandy, eyeball it; 3/4 cup cream, eyeball it; Chopped parsley leaves or chives, for garnish