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

Making the Demi

Caramelize the Onions and Mushrooms

In the same skillet, add butter and sauté sliced onions until golden brown. Add mushrooms and cook until softened. Pour in beef broth and red wine, and add thyme. Simmer until the sauce reduces and thickens.

Preparing the Cheddar Potatoes

Cook the Potatoes

Boil diced potatoes in salted water until tender. Drain and mash with butter, milk, salt, pepper, and shredded cheddar cheese until smooth.

Preparing the Vegetable Medley

Sauté the Vegetables

In a separate pan, heat olive oil over medium heat. Add sliced carrots and green beans. Sauté until tender. Season with salt and pepper to taste.

Plating

Serve

Plate the filet medallions, spoon over the mushroom and caramelized onion demi, serve with cheddar potatoes and vegetable medley on the side.