In a medium bowl, whisk together minced shallot, red wine vinegar, olive oil, and a pinch of salt and pepper. Add red pepper flakes for heat if desired. Let it sit while you prepare the salad.

In a large bowl, toss together mixed greens, halved cherry tomatoes, and sliced radishes. Set aside.

Season the filet mignon generously with salt, pepper, and a light dusting of flour. Allow it to sit at room temperature for 10 minutes.

Heat a skillet over medium-high heat and add olive oil. Sear the steak for 2-3 minutes on each side until golden brown.

Add minced garlic and a splash of red wine vinegar to the skillet. Cook for an additional 2-3 minutes.

Drizzle half of the vinaigrette over the salad and toss to combine.

Slice the seared steak against the grain and arrange on top of the salad. Garnish with reserved herbs and drizzle with remaining vinaigrette.