The best holiday meals feel like a warm embrace – familiar, joyful, and just a touch indulgent. With tender filet mignon, crispy potatoes and onions, and savory Brussels sprouts with bacon, this dish brings together the rustic comfort of the season with a refined finish. It’s the perfect recipe for the kind of evening that starts with laughter and ends with second helpings.
Why We Love This Filet Mignon Recipe
This dish is truly captivating. The filet mignon is tender and expertly pan-seared, the potatoes are golden and crispy, and the Brussels sprouts have a rich, savory flavor. Combined, these elements create a holiday dinner that is both heartwarming and unforgettable.
Tools You’ll Need Before You Start
- 1 Large Bowl
- 1 Large Baking Sheet
- Parchment Paper
- 1 Small Bowl
- 1 Medium Sauce Pot
- 1 Large Cast-Iron Pan
- 1 Large Saucepan
- Cutting Board
How to Make Filet Mignon With Brussels Sprouts & Bacon, Creamy Tomato-White Wine Sauce, and Crispy Potatoes and Onions
Filet mignon is the kind of steak that turns a holiday dinner into an unforgettable experience. Omaha Steaks Private Reserve® Filet Mignons feature exquisite marbling and are extra-aged for at least 35 days for unparalleled flavor and a level of tenderness that earns a USDA Certified Very Tender designation. To complement the steak, Omaha Steaks Applewood Smoked Steak-Cut Bacon adds bold, savory depth to the Brussels sprouts. Each thick-cut slice is smoked and cured with applewood chips for a smoky flavor that’s perfectly balanced by Omaha Steaks Creamy Tomato & White Wine Finishing Sauce.
1. ‘Tis the Season to Sear a Filet Mignon
For pan-seared delicious filet mignon, start by thawing in the refrigerator overnight or by using our convenient quick-thaw method. Once thawed, pat dry with paper towels and liberally season each filet with salt and pepper. Allow them to come to room temperature on the counter for about 20 minutes.
Once the steaks have reached room temperature, heat a large saucepan over medium-high and then add grapeseed oil when hot. Next, add the filets and sear for about three minutes until a nice crust forms. Then add the butter, flip the filets, baste for 30 seconds, and cook for about two minutes for medium-rare doneness of 130 degrees Fahrenheit as per a meat thermometer. Refer to our helpful steak doneness guide for different desired cooking doneness levels. Remove filets from the pan and place on a cutting board to rest.
2. Crispy Comfort: Potatoes and Onions Worth Gathering For
This simple side dish features perfectly crispy potatoes and sweet, caramelized onions, delivering comfort and crunch in every bite. Begin by preheating your oven to 425 degrees Fahrenheit. While the oven heats up, take a large bowl and toss together the potatoes, yellow onion, kosher salt, black pepper, garlic powder, and fresh thyme until everything is evenly coated.
Spread the mixture in a thin layer on a large baking sheet lined with parchment paper. Roast in the oven for 15 minutes, then flip, and continue roasting for an additional 15 minutes or until the potatoes are golden brown and tender.
3. Brussels Sprouts Just Got a Holiday Glow-Up
Crispy Brussels sprouts, smoky bacon, and a velvety white wine finishing sauce – this side dish brings big flavor and serious holiday charm!
To prepare the dish, start by placing the Omaha Steaks Creamy Tomato & White Wine Finishing Sauce pouch in a small bowl of hot tap water to thaw for 18 to 20 minutes. While the sauce is thawing, bring a medium sauce pan filled with heavily salted water to a boil. Blanch the Brussels sprouts for two minutes, then drain them and rinse under cold water until they are cool. Finally, slice the Brussels sprouts in half lengthwise.
In a large, cold cast-iron pan, add olive oil and the Omaha Steaks Applewood Smoked Steak-Cut Bacon. Turn the heat to medium and sauté the bacon for about seven to eight minutes, stirring until it is brown and crispy. Once done, remove the bacon from the pan and set it aside, making sure to reserve the fat left in the pan.
Bring the heat to medium-high and place the Brussels sprouts flat-side down. Season with salt and pepper and cook for about 45 seconds to one minute until golden brown, then flip and cook until that side is also lightly browned. Next, add the thawed finishing sauce to the pan with the sprouts. Stir continuously and bring to a boil, then reduce the heat to medium. Cut the bacon and then add back into the pan and cook for an additional 45 seconds.
Filet Mignon With Brussels Sprouts & Bacon, Creamy Tomato-White Wine Sauce, and Crispy Potatoes and Onions
Ingredients
Filet Mignon
- 4 6 oz. Private Reserve® Filet Mignons
- 3 tablespoons grapeseed oil
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons unsalted butter
Crispy Potatoes and Onions
- 1 1/2 lb. russet potatoes, scrubbed and washed
- 1/2 large yellow onion, cut into in 1/2" slices
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme, minced
Brussels Sprouts & Bacon
- 8 oz. Brussels sprouts
- 3 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 1 tablespoon olive oil
- 1 12- oz. package Omaha Steaks Creamy Tomato & White Wine Finishing Sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Filet Mignon
- Thaw filets in refrigerator overnight; remove from refrigerator, pat dry with paper towels, and season liberally with salt and pepper; allow to come to room temperature for about 20 minutes.
- Heat a large saucepan and once hot add the grapeseed oil.
- Sear the filets for about 3 minutes on one side, until a nice crust forms, then add butter, flip filets, and butter baste for about 30 seconds; continue to cook for about 2 minutes for medium-rare doneness. For different steak doneness, refer to the Omaha Steaks cooking chart.
- Remove filets from the pan and place on cutting board to rest.
Crispy Potatoes and Onions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, toss all the ingredients together until they are evenly coated, then spread the mixture in a thin layer on a sheet pan lined with parchment paper.
- Roast in the oven for 15 minutes, then flip and continue roasting for an additional 15 minutes or until golden brown and tender.
Brussels Sprouts & Bacon
- Place the tomato & white wine finishing sauce pouch in a small bowl of hot tap water to thaw for 18-20 minutes.
- Bring a medium sauce pot of heavily salted water to a boil.
- Blanch Brussels sprouts for 2 minutes. Drain and rinse under cold water until cooled.
- Slice sprouts in half lengthwise.
- Add olive oil and bacon to a large cold cast-iron pan. Turn the heat to medium and sauté for about 7 to 8 minutes, continuously stirring until the bacon is browned and crisp.
- Remove the bacon and set aside, reserving the fat in the pan. Once the bacon is cool slice into 1” pieces.
- Bring the heat to medium-high. Place the Brussels sprouts flat in the pan. Season with salt and pepper, cook for about another 45 seconds to 1 minute until golden brown, flip, and cook the other side until lightly browned.
- Add the thawed sauce to the pan. Stir continuously and bring to a boil, then reduce to medium heat. Return cooked bacon to the pan, and cook for another 45 seconds.
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