Season the filet mignon with salt and black pepper. In a cast-iron skillet, melt the unsalted butter over medium-high heat. Add the garlic cloves and thyme and let them infuse the butter for a few minutes.

Sear the Filets

Add the filet mignon to the skillet and sear for about 4-5 minutes on each side for medium-rare, basting with the butter continuously. Remove from heat and let rest.

Celery Root & Gorgonzola Gratin

Prepare the Gratin

Preheat the oven to 375°F (190°C). Peel and slice the celery root into thin rounds. In a baking dish, layer the celery root, adding gorgonzola cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper between layers.

Bake the Gratin

Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes or until golden and bubbly.

Haricot Vert

Prepare the Green Beans

Trim the ends of the haricot vert. In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until tender-crisp. Drain and transfer to an ice bath to stop the cooking.

Sauté the Green Beans

In a skillet, melt the butter over medium heat, add the blanched haricot vert, and sauté for 2-3 minutes. Season with salt and pepper.

Bordelaise Sauce

Prepare the Sauce

In a saucepan, combine the red wine and shallots. Simmer until reduced by half. Add the beef stock and continue to reduce until thickened. Stir in butter and season with salt and pepper.