Pan-Seared Filet Mignon with Roasted Vegetables and Red Wine Reduction

Ingredients:

For the Filet Mignon:

2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves, smashed
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper, to taste

For the Roasted Vegetables:

1 cup baby potatoes, halved
1 cup baby carrots, peeled
1 cup celery sticks, cut into chunks
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste

For the Red Wine Reduction:

1 cup red wine (Cabernet Sauvignon or Merlot works well)
1/2 cup beef stock
1 tbsp balsamic vinegar
2 tbsp unsalted butter
1 tsp brown sugar
Salt and pepper, to taste

Instructions:

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