Bacon-Wrapped Filet Mignon

Method

1. Boil the potatoes in salted water until tender, 15–20 minutes, and drain well. Mash with the cream and butter until smooth, stir in the truffle oil, season with salt and white pepper, and keep warm.
2. Heat the oven to 425°F. Cut the carrots into even pieces and roast with olive oil, salt, and pepper for 20 minutes.
3. Melt the butter with the honey and thyme in a skillet, then toss the roasted carrots in the glaze.
4. For the sauce, sauté the shallot in 1 tablespoon of the butter until soft, about 3 minutes. Add the bourbon and reduce by half, about 2 minutes.
5. Add the beef stock and green peppercorns and simmer until reduced by half, about 10 minutes. Add the cream and simmer until thickened, about 5 minutes, then swirl in the remaining butter and season with salt.
6. Wrap each filet with a slice of bacon and secure it with a toothpick. Season both sides with salt and cracked black pepper.
7. Lower the oven to 400°F. Heat the olive oil in an oven-safe skillet over high heat and sear the steaks 3–4 minutes per side, starting bacon-side down, then add the butter and baste.
8. Transfer the skillet to the oven and roast 8–10 minutes for medium-rare (130°F internal). Rest 5 minutes, then remove the toothpicks.
9. Plate the filets with the truffle mashed potatoes and glazed carrots, and spoon the bourbon-peppercorn sauce over the top.