Sparks's Sautéed Filet Mignon With Yellow Tomato Vinaigrette

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1 stick (4 ounces) unsalted butter, softened

1/4 cup coarsely chopped basil, 1/4 cup finely shredded leaves, plus basil sprigs, for garnish

3 1/2 tablespoons capers

3/4 teaspoon finely grated lemon zest

3/4 teaspoon minced garlic

Salt and freshly ground pepper

2 medium yellow tomatoes—cored, seeded and finely chopped

1/3 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

2 teaspoons rice vinegar

1 teaspoon finely grated orange zest

2 saffron threads, crushed

2 tablespoons canola oil

Four 7-ounce filet mignon steaks, about 1 3/4 inches thick

1 pound grilled asparagus (see Note)

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