Remove steak from the refrigerator and let sit 30 minutes to come to room temperature. Pat dry with a paper towel and season all sides of the steaks lightly with kosher salt, then pat on Black Gold Truffle rub. Insert MEATER thermometer into one steak.
Preheat grill to high. When the grill is hot, lightly oil the grates and place the steaks on the grill. Cook for about 5 minutes or until a good sear is formed, then flip the steaks. Cook another 5-6 minutes, or until MEATER thermometer indicates the steak is ready to your chosen doneness. Transfer to a plate, cover loosely with foil, and let rest for 5-10 minutes.
Meanwhile, grill the vegetables. Reduce grill to medium-high heat.
Melt 1 stick butter and combine with Moss seasoning in a small bowl. Stir to combine. Brush all over vegetables, then sprinkle lightly with salt. Place on the grill and cook, basting with herb butter every few minutes, until lightly charred and cooked through, about 5 minutes for asparagus and 10 minutes for the mushrooms.
Serve the filets mignons with a pat of remaining butter, sliced portobello mushrooms and asparagus.
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