Preheat the oven to 400°F (200°C). Toss the small potatoes with olive oil and salt, then spread them on a baking sheet. Roast for about 30-35 minutes, or until golden and crispy.

Sear the Filet Mignon

Season the filet mignon with salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the steaks for 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

Cook the Vegetables

In the same skillet, add the remaining olive oil and sauté the chanterelle mushrooms and thumbelina carrots for about 5-7 minutes, or until tender. Add the chopped Egyptian walking onion and cook for an additional 2 minutes.

Make the Madeira Reduction

In the skillet, pour in the Madeira wine and let it reduce by half. Add the beef stock and continue to simmer until it thickens. Finish with butter for a glossy sauce.

Serve

Plate the filet mignon alongside the sautéed vegetables and roasted potatoes. Drizzle with the Madeira reduction sauce.