Roasted Filet Mignon, Cabernet Demi Sauce, Classic Mashed Potatoes & Corn and Green Bean Succatash--Serves 6

Ingredients
1 tablespoon of olive oil 1 four pound filet roast tied with butchers twine (fat and silver skin removed)
2 tablespoons of Dijon mustard
1 tablespoon Herbs de Provence
garlic salt
fresh cracked pepper

Sauce
2 teaspoons of butter
2 shallots-minced
1 cup of cabernet sauvignon
2 cups of veal stock (freezer section of gourmet markets)
4 oz. of demi-glace (freezer or butcher section of gourmet markets)

Mashed Potatoes
2 large russet potatoes, peeled and cut into 1" cubes
1 tablespoon of unsalted butter
1/3 cup of milk
1 teaspoon of kosher salt
½ teaspoon of freshly cracked pepper
pinch of sugar

Corn & Greenbean Succotash
1 tablespoon of unsalted butter
1 onion-small diced
1 red bell pepper-small diced
1 clove of garlic-minced
2 cups of freshly cut corn kernels-about 2 ears
2 cups of green beans-chopped about 1/8 thick
¼ cup of chicken or vegetable stock
1 teaspoon of fresh thyme
½ teaspoon of kosher salt
½ teaspoon freshly cracked pepper

Procedure
Preheat oven to 350 degrees
Step1- Sear and roast the filet mignon
Heat oil in a large sauté or roasting pan over very high heat. Next, season the roast with the mustard, Herbs de Provence, garlic salt and pepper. Place in the hot sauté pan and brown the roast on all sides. Place in the oven for about 45 minutes or until the internal temperature of the roast reaches 130 degrees using a meat thermometer for medium-rare.

Step 2-Make the sauce
Place butter and shallots in a saucepan until tender. Add red wine and reduce by half. Add veal stock and demi-glace and reduce until the sauce has a nice viscosity and body to it. It should coat the back of a spoon. Warm sauce before serving.

Step 3-Make the mashed potatoes
Place potatoes in a pot, fill with cold water and add one teaspoon of kosher salt to the water. Bring to a boil then reduce to a simmer and cook for 20 minutes or until fork tender. Drain well and place potatoes through a ricer or food mill to remove any lumps. Add remaining ingredients and taste for seasoning.

Step 4-Make the succotash
While the potatoes are boiling, make the succotash. Place the first six ingredients into a large sauté pan and cook over medium-high heat about ten minutes. Add remaining ingredients and cook five minutes longer. Taste for seasoning.

Step 5-Plating and Presentation
Remove twine from the roast and slice about one inch thick for portioning. Place mashed potatoes on the plate, slightly off-center. I like to use a pastry bag fitted with a large star tip to get a nicer presentation. Place succotash on the plate next to potatoes and place the sliced filet on the succotash. Drizzle the Cabernet sauce around the beef and serve. *Note: I usually garnish this dish with a few homemade fried potato chips for added eye appeal to the dish and texture. Using a mandolin, slice thin long pieces of potato and pat out the excess water using a paper towel. Place ½ an inch of oil in a sauté pan and heat to 350 degrees. Fry until golden brown turning once. Season lightly with salt. Place two chips in a V pattern and place on top of the mashed potatoes.