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

Preheat your oven to 400°F (200°C).
In a bowl, toss the baby potatoes, baby carrots, and celery with olive oil, dried thyme, salt, and pepper. Ensure the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
Prepare the Filet Mignon:

While the vegetables are roasting, heat olive oil in a large skillet over medium-high heat.
Season the filet mignon steaks generously with salt and black pepper on both sides.
When the pan is hot, add the steaks and cook for 3-4 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Add the butter, garlic cloves, and thyme (or rosemary) to the pan. Spoon the melted butter over the steaks as they cook for extra flavor.
Remove the steaks from the skillet and let them rest for 5 minutes while you prepare the sauce.
Make the Red Wine Reduction:

In the same skillet, pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer over medium heat.
Add the beef stock, balsamic vinegar, and brown sugar. Stir to combine, and simmer for about 10 minutes, or until the sauce has reduced by half and thickened slightly.
Remove the skillet from the heat and whisk in the butter. Season the sauce with salt and pepper to taste.
Assemble the Dish:

Plate the roasted vegetables and place the filet mignon steaks on top.
Drizzle the red wine reduction sauce over the steaks and serve immediately.
Serving and Storage Tips