For the asparagus - cut off ends where they naturally snap.   Toss with olive oil and kosher salt.   Top with prosciutto and bake at 350 degrees until just fork tender.  

For the steaks - we use bison beause I have a beef sensitivity.  You could use either but pick a tender cut.   Press one side of each steak medallion in to roughly cracked pepper.  Sear both sides in olive oil in a hot pan and place in the oven with the asparagus (but in a separate dish) to finish cooking.  For goodness sake, do NOT cook them past medium at the most.   If you want well done, just eat cardboard, you monster.

For the sauce -  add a tablespoon of good European salted butter to the pan and let it melt.   Then sauté one large or two small shallots in the pan until soft.  Deglaze with brandy.   Add cream (enough to cover the bottom of the pan) and a teaspoon of flour.    Add shredded or diced parmesan cheese - about 1/4 cup probably.   Let it melt, stirring.  Add turkey or beef stock if needed to loosen the sauce.   Add in 1 T parsley or Italian herbs and a 1/2 teaspoon sweet paprika.   Salt and pepper to taste.  

Remove the steak from the oven and check to see it is done to your liking.   Top with the sauce and serve with the asparagus.