Ingredients:
- 4 filet mignon steaks
- 5-6 small red potatoes quartered
- 1 small onion chopped
- 10-12 baby tomatoes
- 1 green pepper
- 1 red pepper
- 1 tsp thyme
- 1 clove garlic minced
- 1 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the oven to 375 degrees.  In a frying pan, heat the olive oil and sauté the onion and garlic over medium heat.  Place the filet mignon steaks into the frying pan with the sautéed onions and garlic and sear all sides for 2-3 minutes.  Line the bottom of a roasting pan with red potatoes, baby tomatoes, green pepper and red pepper.  Place the filet mignon steaks on top of the vegetable layer, pouring the entire contents of the frying pan on top.  Add salt and pepper and continue to roast for about 15-20 minutes until desired doneness.  Serve filet mignon on top of roasted vegetables.

Ingredients:
- 4 filet mignon steaks
- 1 cup merlot
- 2 minced shallots
- 1 clove garlic minced
- 1 tsp parsley
- 1 tsp tarragon
- 2 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees.  Sear all sides of the filet mignon in a medium to high heat frying pan for about 2-5 minutes.  Place the filet mignon in a roasting pan and roast for about 10-15 minutes.  In a frying pan, heat the olive oil to medium heat and add the merlot, shallots, garlic, parsley, tarragon, salt and pepper.  Then reduce to half and pour the merlot sauce over each filet mignon and serve immediately.

Ingredients:
- 4 filet mignon steaks
- 1 Large cedar plank
- ½ cup bread crumbs
- 2 cups blue cheese – crumbled
- 4 slices bacon
- 2 tbsp olive oil
- 1 clove minced garlic
- ¼ cup red wine
- 1 tsp oregano
- ½ cup chopped onion
- Béarnaise sauce package
- Salt & pepper to taste

Directions:
Wrap each filet mignon with 1 slice of bacon using a toothpick to hold it in place.  In a shallow dish, combine the olive oil, garlic, red wine, oregano, salt and pepper.  Place each filet mignon in the marinade and let them set for 2-4 hours.  In a large bowl, combine the breadcrumbs, blue cheese and onion then refrigerate the mixture for 1 hour.  Preheat the grill to medium-high heat.  Place the pre-soaked plank on a grill and heat them for 2-5 minutes.  Once heated, put each filet mignon on the plank, turning after 10-15 minutes.  Prepare the béarnaise sauce according to package instructions.  Top each filet mignon with spoonful of blue cheese mixture and continue grilling for 5-10 minutes.  Remove the plank with filet mignons from the grill and pour the béarnaise sauce over entire platter.   Serve immediately with favorite greens.

Ingredients:
- 4 filet mignon steaks
- 1 lb Lobster tails
- 1 tbsp butter
- 1 clove garlic minced
- 2 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees.  Bring a large pot of water and the lobster tails to a boil for about 8-10 minutes.  In frying pan, heat the olive oil to medium, add the garlic, and sear all sides of the filet mignon steaks.  Cut a ½” slice into each filet mignon and stuff the lobster meat into the crack generously.  Place the stuffed filet mignon in a roasting pan and roast for about 10-15 minutes.  Melt some butter and pour it over the lobster meat.  Serve this dish immediately with crab cakes. 

Ingredients:
- 4 filet mignon steaks
- 4 slices Swiss cheese
- 4 slices bacon
- 2 tbsp olive oil
- 1/2 cup Merlot
- ¼ cup brown sugar
- Salt & pepper to taste

Directions:
Cook the bacon until browned, but not too crispy.  Wrap each filet mignon with 1 slice of bacon using a toothpick to hold in place.  In a frying pan heat the olive oil, red wine and brown sugar until thickened.  Sear the filet mignon steaks for 5-7 minutes on each side.  Place 1 slice Swiss cheese on top each filet mignon.  Cover the frying pan, and heat until cheese melts 2-3 minutes.  Serve immediately with red wine and sweet potatoes.

Ingredients:
- 4 filet mignon steaks
- 4 slices cooked bacon
- 2 lbs golden potatoes quartered
- 1 cup sour cream
- 3 tbsp butter
- 1 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the grill to high heat.  In a large boiling pan, bring the potatoes to a boil and heat until tender about 25-30 minutes.  Wrap each filet mignon with 1 slice of bacon using a toothpick to hold it in place.  Place the filet mignon on the heated grill for 10-15 minutes until desired doneness.  Drain the potatoes and add sour cream, butter and salt.  Thoroughly whip the potatoes until creamy.  Serve the filet mignon with the whipped potatoes immediately.