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Succulent Filet in a Field of Greens
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
- 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.
- 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.
- Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
- Season steaks with salt and pepper, as desired. Serve with salad.
Total Preparation and Cooking Time: 20 to 25 minutes
Recipe and Photo courtesy of The Beef Checkoff
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