Grilled Filet & Parmesan Potato Medallions

Preheat your oven to 450°F.

Prepare your vegetables: slice the potatoes into 1/2-inch medallions, cut the onion into 1/2-inch wedges, and quarter and deseed the sweet peppers.

On a baking sheet, toss the sliced potatoes, onion wedges, quartered peppers, and sweet corn with olive oil, salt, and pepper until evenly coated. Bake at 450°F for 20 minutes.

While the vegetables are baking, pat the filet mignon dry with a paper towel. Season them generously with salt and pepper.

Grill the seasoned filets at 300°F until they reach your desired internal temperature. Flip them every 3-5 minutes to ensure all sides are nicely colored. Once cooked, remove them from the heat and let them rest.

While the steak is cooking, prepare the glaze: in a saucepan over medium heat, combine the BBQ sauce, butter, and red wine. Bring the mixture to a simmer, stirring frequently.

After the vegetables have baked for 15 minutes, add the diced tomatoes to the baking sheet and toss them with the potatoes and other vegetables.

Sprinkle Parmesan cheese over the roasted vegetables and toss them together. Continue baking for another 3-5 minutes, or until the cheese is melted.

To plate, drizzle some of the BBQ glaze in the center of each serving plate. Spoon the Parmesan potato and vegetable mixture over the sauce. Garnish with fresh parsley. Arrange the rested steak slightly against the vegetable medley, and drizzle any remaining glaze around the steak.

Serve and enjoy!