1. Pat dry the room temperature filet and garnish with salt and pepper over a plate. Press the filet on the spices in the plate so they are evenly distributed.
2. Preheat the oven to 200deg. C (400 Deg. F)
3. Heat a large oven proof cast iron pan with the olive oil,
4. Press the filets in the pan and sear on one side for about 3 – 5 min., turn and sear the other side as well.
5. Add the butter and rosemary, garlic and spoon over the filet. Place the filets in the oven and cook for about 8 minutes.
6. Remove from the oven and place on a warm plate and cover in foil to rest. For 3 – 5 minutes.
7. While the filet is in the oven, sauté the veggies and mushrooms in a pan of olive oil and butter on a medium heat. You can add them all together as they are all small and quickly sautéed. Add in some garlic cloves or onion if you prefer. But definitely garlic. Cook for 3 – 4 minutes until soft. Salt and pepper them. Set aside and drain the liquid out.(keep warm) Also place serving plates in warmer.
8. For the red wine sauce you can use the filet seared pan juices and also heat up some garlic in a pan and add the cup of wine. Boil and reduce the wine by half which should take 5-7 minutes. Remove from heat. Whisk in a table spoon of butter.
9. Sieve out the bigger pieces of rosemary and other vegetables, place in a gravy dish for serving.(warm)
10. To plate this gourmet meal (you can slice the filet against the grain) serve nicely on a clean warm plate. add the medley of vegetables around and place them attractively. (mushrooms, zucchini asparagus and carrots)
11. Drizzle some red wine over the filet. To have the filet surrounded neatly with red wine sauce.

Serve with garnish of parsley. enjoy