Peel and cube Yukon gold potatoes, place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain and mash with butter and cream.

Preheat oven to 425°F. Toss root vegetables with olive oil, sea salt, and fresh herbs. Roast for 20-25 minutes until tender and caramelized.

Heat a cast-iron skillet over medium-high heat. Season filet mignon with salt and pepper, then sear for 3-4 minutes on each side. Let rest for 5-10 minutes.

In the same skillet, lower heat and add red wine, scraping bits from the pan. Simmer for 10 minutes until reduced by half, then swirl in cold butter.

To plate, spoon mashed potatoes on each plate, slice filet mignon and place over mash, arrange roasted veggies, and drizzle with red wine reduction.