4	8 oz filet mignon
1 bunch	fresh sage
2 quarts	beef stock
1 clove	garlic
1	medium shallot
2	rutabagas
2	turnips
2	parsnips
1\4 bunch	parsley
1 stick	butter
To taste	salt and pepper

Root Vegetable Prep:

1. Pre-heat oven to 350 degrees.
2. Wash and peel your root vegetables.
3. Tourne or turning your vegetables. If easier, just cut vegetables to about 1 inch thick cuts. Then place vegetables into mixing bowl.
4. Chop half of the parsley and add it to the mixing bowl.
5. Melt half a stick of butter and add it to the mixing bowl.
6. Mince half a clove of garlic and add it the bowl.
7. Mix all ingredients in the bowl then place on cooking sheet. Place in oven for about 15 to 20 minutes or until fork tender.

Braised Filet Mignon:

1. Turn on Stove to a medium flame.
2. Take a 4-quart saucepan and add your beef stock, remaining garlic, chopped shallots, 1\4 bunch of sage and salt and pepper. Put the pan on the heat and let this cook for about 15 minutes.
3. Once the broth is simmering add the filets to the broth. Let them sit in the broth for about another 10 minutes for a medium rare or 15 minutes for medium. Time may vary by 2 minutes, depending on how crowded the pan is.

Broth:

1. Take the remaining braising liquid and strain it. This will be the sauce for the beef.

Plating:

1. If you have a pasta bowl this plate will look nice for this dish but any plate will do.
2. Place the roasted root vegetable on the bottom of the plate.
3. Place the filet mignon on top of the vegetables.
4. Take the remaining ½ stick of butter and cut it into 4 pieces and place on top of the filets. Make sure the filets are hot so the butter can melt on top of them. You can always put the plates in the oven when finished to melt the butter and warm the plates.
5. Spoon the broth on top of the filet until you have a nice little pool on the bottom of your bowl.
6. Garnish with the remaining sage sprigs if you like.
7. Enjoy!