Filet Mignon with mashed potatoes fried carrots & brown mushroom sauce

For the filet:

Marinate in olive oil, garlic, and black peppercorns for at least 24 hours.

For the mashed potatoes:

Place 3 to 4 yukon gold potatoes in boiling water
Cook until fork tender
Remove and strain in colander
Place back in pot add 1/4 cup cream and 1/4 cup butter mix until fully incorporated
Add salt and pepper to taste

For the sauce:

Sear the beef until it has a nice golden brown color to it
Remove from pan, add garlic shallots, and mushrooms
Saute until caramelized
Add 3 tablespoons of Merlot wine
Scrape the bottom of pan releasing anything that is stuck there and reduce until the sauce coats a spoon

For the carrots:

Slice into very thin strips and deep fry until crispy
Drain and pat dry with a paper towel to absorb the grease

For the presentation:

After searing the beef place it in a 350 degree preheated oven until the beef reaches a internal temperature of 145 degrees, then take out

Place the sauce in the middle of the plate and then put the mashed potato on top of that followed by the beef and the carrots.

Serve and Enjoy!