Bring your filet mignon to room temperature. For this recipe we only used 1/2 of the filet. We are a small family and it fit nicely in our pan.

Preheat the oven to 400 degrees

Chop a handful of thyme and take the petals off several stems of rosemary. I use a coffee bean grinder, I’ve dedicated to herbs to grind up the herbs. Chop about a 1/4 of a small yellow onion or two shallots. Chop up three cloves of garlic. Put the onions and the garlic in the coffee bean grinder and zizz them up to make a paste.

Rub the onion and garlic paste on both sides of the filet. Sprinkle with the rosemary and thyme dust, fresh black pepper and sprinkle lightly with kosher salt.

Melt 1/2 stick of salted butter and equal portion of olive oil in a oven safe pan on high heat. Add the filet and sizzle on each side for 4 minutes per side.

We added two cups red skinned potatoes cut in half and two large carrots cut into large chucks to the pan with the filet.

Place the filet in the oven for 30 minute. We like a medium well piece of meat. If you prefer less check the meat after 20 minutes.

Remove the filet from the pan and tent with foil to rest. Continue cooking the potatoes and carrots if needed.

Used the pan to make a quick red wine dipping sauce for the filet. Remove the potatoes and carrots and add 1/4 cup of flour to the pan. Bring to a paste over medium heat. Add 1/2 cup of red wine and 1/2 cup of beef broth. Bring to a boil and remove from the heat continuing to scrap the brown bits from the pan.

Serve the filet with potatoes, carrots and red wine sauce.