print recipe

Succulent Filet in a Field of Greens



Ingredients:
4 Omaha Steaks Filet Mignons
1 tablespoon olive oil
3 teaspoons minced garlic, divided
1 teaspoon chopped fresh thyme
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cups red and/or yellow cherry tomatoes, cut in half
2 tablespoons champagne or white wine vinaigrette
Salt and pepper
½ cup mixed baby salad greens

Procedures:
  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.
  2. Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.
  3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
  4. Season steaks with salt and pepper, as desired. Serve with salad.

Total Preparation and Cooking Time: 20 to 25 minutes

Serves: 4
Recipe and Photo courtesy of The Beef Checkoff


Sign up for...
Omaha Steaks Emails
Be the first to learn about exclusive promotions, recipes,
new products, unique daily deals and so much more!
go
Quick View
4 (5 oz.) Top Sirloins
Reg. $55.99 | Now Only $24.99
Shop