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Preheat the oven to 400°F (200°C). Toss the baby carrots, green beans, and baby potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Cook the Filet Mignon:
Season the steaks generously with salt and pepper on both sides.
Heat olive oil or butter in a heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
Transfer the steaks to a plate, tent with foil, and let them rest for 5-10 minutes.
Make the Gravy:
In the same skillet, melt butter over medium heat and whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly.
Gradually add the beef stock and red wine (if using), whisking until smooth. Stir in Worcestershire sauce and season with salt and pepper to taste. Simmer for 3-4 minutes, or until thickened.
Assemble and Serve:
Plate the filet mignon alongside the roasted vegetables. Drizzle the gravy generously over the steaks and serve immediately.
Serving and Storage Tips:
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