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Make the garlic herb butter by mixing together the softened butter, Dijon mustard, chives, parsley, minced garlic, lemon juice, cayenne pepper, paprika, red pepper flakes, salt, and pepper.
Trim the 1 lb of sirloin steak tips into 1-inch bites. Season the steak bites with Worcestershire sauce, salt, pepper, and buttery steakhouse seasoning.
Sear the steak bites in olive oil over medium-high heat (a cast iron skillet works best) for 2 minutes per side.
Reduce the heat and stir in 2 tbsp of the garlic herb butter into the pan.
Remove the steak bites and add the asparagus (or vegetable of your choice) to the pan. Sauté the asparagus until fork tender, about 8 minutes on medium heat.
For the garlic bread, slice a baguette and brush the slices with the garlic herb butter. Bake at 400°F for 8-10 minutes until golden brown and crispy.
For the mashed potatoes, peel and dice 2 russet potatoes. Boil in salted water until fork tender, then strain and mash. Stir in about ⅓ cup of heavy cream, salt, and pepper.
To serve, place the garlic herb butter steak bites over the mashed potatoes. Top with additional butter and chives. Serve with the asparagus and garlic bread.