Add diced potatoes to stockpot. Cover with cold water by about 1-inch and add a pinch of salt to the water. Turn on high heat and bring to boil. Boil potatoes in salted water for about 12 to 15 minutes, or until fork-tender. Drain and place potatoes in a large mixing bowl.

Add butter to a medium-sized saucepan set over medium heat and melt. Add minced garlic and simmer for 5 minutes.

Add heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon white pepper to saucepan and bring to a boil. When mixture starts to boil, reduce to a simmer for 3 minutes and then remove from heat.

While potatoes are still hot, mash potatoes until most lumps are gone.

Then, using a hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste is achieved.

Season to taste with salt and white pepper, as needed.

In a small bowl, combine honey, lemon juice, sumac, lemon zest, and a pinch of salt and pepper. Whisk until well incorporated.

Preheat oven to 425 degrees F.

Add water 2/3 of the way up a stockpot. Bring to a boil and add a pinch of salt. Blanch carrots in boiling water for 5 minutes. Drain and shock with cold water. When cool enough to handle, slice carrots in half lengthwise.

Set a large sauté pan over medium-high heat and add oil and butter.

Add carrots to pan flat side down and season lightly with salt and pepper. Sear until nicely browned, about 2 minutes.

Flip carrots flat side up and season lightly again with salt and pepper. Add half of glaze to pan and glaze generously. Place pan in oven for 3 minutes. Add remaining glaze to carrots and let cook for another 2 minutes. Remove glazed carrots from oven.

Serve glazed carrots hot with filet and garlic mashed potatoes.

Thaw filet mignons in the refrigerator overnight, pat dry with paper towel on all sides, then bring to room temperature for 30 minutes.

In a small bowl whisk together kosher salt, sumac, black pepper, and dried thyme. Liberally season steaks with seasoning mixture on all sides.

Bring a cast iron pan to high heat and add grapeseed oil to pan.

Place filets in pan and cook 4 minutes on the first side until browned and nicely seared. Add 1 tablespoon butter to pan.

Flip filets and butter baste for about 20 seconds. Continue to cook filets for 3 more minutes for medium-rare doneness (for a different doneness, refer to the Omaha Steaks cooking chart).

Remove filets from pan and top each with 1/2 tablespoon butter. Let steaks rest for 7 to 8 minutes.

Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon.

Place honey-lemon glazed carrots on plate next to filet mignon and mashed potatoes.

Enjoy!