Roast the vegetables

• Toss the baby carrots and broccolini florets with olive oil, salt and pepper on a baking tray.
• Roast at 180 °C until tender and lightly caramelized.

Caramelize the cipollini onions

• Sear the cipollini onions in a little butter over medium heat.
• Lower the heat and cook, turning, until golden and soft.

Make the silky potato purée

• Boil the potatoes in salted water until tender, then drain.
• Mash with warm milk and butter until silky, then season.

Sear the filet mignon

• Season the steaks generously with salt and pepper.
• Sear in a very hot cast iron pan on all sides until deeply browned.

Finish in the oven

• Transfer the pan to the oven at 180 °C to finish cooking.

Baste with butter

• Return the pan to the heat, add butter and baste the steaks continuously.
• Turn off the heat and rest the filet on a rack so the juices redistribute without overcooking.

Warm the demi-glace

• Gently warm the demi-glace in a saucepan until glossy and coating consistency.

Plate

• Spoon the potato purée onto the plate and add the caramelized cipollini onions.
• Arrange the roasted carrots and broccolini, place the rested filet on top and pour over the demi-glace.
• Shave fresh black truffle generously over the dish.