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

Horseradish Dauphinoise

Prepare the Potatoes

Preheat the oven to 375°F (190°C). Peel and thinly slice the potatoes. In a bowl, mix the heavy cream, horseradish sauce, minced garlic, and thyme.

Layer and Bake

In a greased baking dish, layer the sliced potatoes. Pour the cream mixture over the potatoes and top with grated cheddar cheese. Dot with butter. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden.

Red Wine Shallot Sauce

Make the Sauce

In a saucepan, melt the butter over medium heat. Add chopped shallots and cook until softened. Pour in the red wine and beef stock, bringing it to a boil. Reduce heat and simmer until the sauce thickens, about 10-15 minutes. Stir in chopped parsley before serving.

Assembly

Serve the Dish

Slice the rested filet of beef and serve alongside a portion of horseradish dauphinoise. Drizzle the red wine shallot sauce over the beef.