Heat your oven’s broiler and line a rimmed baking sheet with foil. Rub the foil with a bit of avocado oil to prevent sticking and add the asparagus and season with a bit of salt. Toss the asparagus to lightly coat in oil and then broil for about 5 minutes, or until lightly charred. Remove from oven and set aside.

Thoroughly dry the filets and season generously with salt. Heat a large cast iron pan over high heat. When hot, add a teaspoon of avocado oil. When the oil is hot, add the steaks and sear both sides, turning to brown both sides. Cook to desired doneness, using a thermometer to determine how well cooked you would like your steak (see note). Transfer to a board and let rest. Do not clean the pan.

Add the shrimp and cook until opaque one one side. Flip and cook until opaque on the second, about 2-4 minutes total. Remove and set on plate with the steak and cover.

Add the shallot and cook, stirring often until soft, about 5 minutes. Add the wine and reduce by half. Add the stock and gelatin, reduce by half, or until slightly thickened. Strain through a fine mesh strainer, if desired. Place the steaks onto two plates, serve asparagus alongside. Pour sauce over the steak and top with shrimp.