In a medium pot, add the chopped parsnips and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Add the heavy cream, butter, truffle oil, salt, and pepper to the parsnips. Mash until smooth and creamy. Keep warm.

In a large skillet over medium heat, melt the butter. Add the baby carrots and sauté for about 5 minutes.

Drizzle in the honey, season with salt and pepper, and cook for an additional 5-7 minutes, stirring occasionally, until the carrots are tender and glazed. Remove from heat and set aside.

Season the filet mignon steaks generously with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest for a few minutes.

In the same skillet, reduce the heat to medium and add the tart cherry juice, aged fig molasses, and balsamic vinegar. Stir and cook for 2-3 minutes, allowing the mixture to reduce and thicken slightly.

On each plate, place a generous serving of truffle-infused parsnip mash. Top with the rested filet mignon and drizzle with the tart cherry and fig glaze.

Arrange the glazed baby carrots alongside and garnish with fresh parsley.

Serve immediately and enjoy your gourmet meal!