Before we begin, place the brie in the freezer, then liberally season filet mignon with sea salt and plenty of freshly cracked black pepper.
Preheat oven to temperature indicated in french fry instructions on bag. Once oven is preheated, cook french fries according to instructions on bag.
While fries bake, make bearnaise sauce. When sauce is ready, transfer it to stainless-steel, insulated tumbler to keep warm.
Heat medium skillet over high heat for 2 minutes, then add 1 tablespoon avocado oil.
Once oil is warm, add filet mignon in one even layer, being careful not to overlap or crowd skillet. Cook filet mignon for 30 seconds without stirring or moving steak.
After 30 seconds, use spatula to stir approximately 60 seconds or until all sides of filet mignon are browned.
Transfer filet mignon to bowl and add butter, tossing until butter is melted.
After brie has been in freezer 15 to 25 minutes, remove and unwrap it.
Carefully slice off top rind.
Place brie wheel on small baking dish or oven-safe plate. When fries are 10 minutes from being ready, place baking dish with brie in oven. Bake until fries are fully cooked (but not too browned) and brie is melted.
Sprinkle salt over fries, then divide fries evenly onto serving plates, or place all in one large serving dish.
Spoon melted brie over fries.
Then evenly divide filet mignon between plates.
Top with bearnaise sauce, and serve immediately with raspberry preserves. Enjoy!
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