Filet Mignon Dinner Recipes

Garlic Mashed Potatoes

• Add diced potatoes to stockpot. Cover with cold water by about 1-inch and add a pinch of salt to the water. Turn on high heat and bring to boil. Boil potatoes in salted water for about 12 to 15 minutes, or until fork-tender. Drain and place potatoes in a large mixing bowl.
• Add butter to a medium-sized saucepan set over medium heat and melt. Add minced garlic and simmer for 5 minutes.
• Add heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon white pepper to saucepan and bring to a boil. When mixture starts to boil, reduce to a simmer for 3 minutes and then remove from heat.
• While potatoes are still hot, mash potatoes until most lumps are gone.
• Then, using a hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste is achieved.
• Season to taste with salt and white pepper, as needed.

Honey-Lemon Glazed Carrots

• In a small bowl, combine honey, lemon juice, sumac, lemon zest, and a pinch of salt and pepper. Whisk until well incorporated.
• Preheat oven to 425 degrees F.
• Add water 2/3 of the way up a stockpot. Bring to a boil and add a pinch of salt. Blanch carrots in boiling water for 5 minutes. Drain and shock with cold water. When cool enough to handle, slice carrots in half lengthwise.
• Set a large sauté pan over medium-high heat and add oil and butter.
• Add carrots to pan flat side down and season lightly with salt and pepper. Sear until nicely browned, about 2 minutes.
• Flip carrots flat side up and season lightly again with salt and pepper. Add half of glaze to pan and glaze generously. Place pan in oven for 3 minutes. Add remaining glaze to carrots and let cook for another 2 minutes. Remove glazed carrots from oven.
• Serve glazed carrots hot with filet and garlic mashed potatoes.

Sumac-Crusted Filet Mignon

• Thaw filet mignons in the refrigerator overnight, pat dry with paper towel on all sides, then bring to room temperature for 30 minutes.
• In a small bowl whisk together kosher salt, sumac, black pepper, and dried thyme. Liberally season steaks with seasoning mixture on all sides.
• Bring a cast iron pan to high heat and add grapeseed oil to pan.
• Place filets in pan and cook 4 minutes on the first side until browned and nicely seared. Add 1 tablespoon butter to pan.
• Flip filets and butter baste for about 20 seconds. Continue to cook filets for 3 more minutes for medium-rare doneness (for a different doneness, refer to the Omaha Steaks cooking chart).
• Remove filets from pan and top each with 1/2 tablespoon butter. Let steaks rest for 7 to 8 minutes.

Instructions

• Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon.
• Place honey-lemon glazed carrots on plate next to filet mignon and mashed potatoes.
• Enjoy!

• Preheat your grill to medium-high heat.
• Season your steaks with the steak seasoning.
• Mix the breadcrumbs, Parmesan cheese, herbs, and garlic.
• Slowly add olive oil until the mixture becomes a moist, coarse crumble.
• Grill the filet mignon steaks for 3-4 minutes, then flip.
• After flipping the steaks, top them with the herb crumble.
• Grill 3-4 minutes for medium-rare doneness of 130-135° Fahrenheit per a meat thermometer. For a different steak doneness, refer to the Omaha Steaks cooking chart.
• Let your steaks rest for 10 minutes, serve, and enjoy!

• Season steaks generously with salt and pepper. Add avocado oil to a skillet over medium heat. Pan-sear steaks on each side until browned and internal temperature reaches desired doneness. Remove from heat and set aside.
• Add olive oil, garlic, and shallots to the same skillet and cook until fragrant, about 2 minutes.
• Add tomatoes, basil, salt, and pepper. Cook until tomatoes begin to burst, about 5 to 8 minutes.
• Add the steaks back to the skillet and season with flaky salt. 5. When ready to serve, slice and garnish with chili crisp oil.

Crab Cake

• Preheat oven to 425 degrees Fahrenheit.
• In a large bowl, beat 3 eggs. Add mayonnaise, Omaha Steaks Seasoning, Dijon mustard, salt, pepper, and parsley, and combine.
• Add crab sauce, crab meat, and crushed crackers into a bowl and fold (do not break up the crab too much).
• Make 3-ounce portions and roll into balls.
• Place on a greased baking sheet and bake for 7 minutes or until the internal temperature reaches 150 degrees Fahrenheit.
• Béarnaise Sauce
• Pour white wine into the pan and reduce by half over medium to high heat.
• Combine egg yolks, white wine reduction, red wine vinegar, fresh tarragon, salt, pepper, and your favorite hot sauce in a blender.
• Melt butter in the microwave for 1 minute and 20 seconds or until it’s hot. Separate the milk solids to make it clarified.
• Turn your blender to a medium/high setting and slowly add the clarified butter to the other ingredients.
• Chef’s Note: It is very important to do this slowly and take your time. If you rush, the sauce will break.

Oscar-Style Steak

• Cook your filet mignon using your desired cooking method and doneness using the Omaha Steaks steak cooking chart.
• Top with 3 cooked asparagus tips.
• Then, top with the crab cake, finish with béarnaise sauc,e and sprinkle with fresh chopped parsley.

Filet Mignons

• 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 over about 20 minutes.
• Add grapeseed oil to large saucepan and bring to medium-high heat.
• Sear filets for about 3 minutes on one side, until a nice crust has formed, then add butter, flip filets, and butter baste for about 30 seconds; continue to cook for about 2 minutes for medium-rare doneness. For a different steak doneness, refer to the Omaha Steaks cooking chart.
• Remove filets from pan and place on cutting board to rest for 5 minutes.

Diane Sauce

• Add mushrooms and pinch of salt and pepper to still-hot filet pan and sauté for about 90 seconds, then add shallots and garlic and sauté for another 30 seconds.
• Then turn off burner, add cognac or brandy, and deglaze pan. Chef’s Note: Alcohol will produce flames once added, use caution.
• Wait for flames to die down, then set burner to medium-high again.
• Cook until alcohol is reduced to 1/3 in volume, about 1 minute, then add tomato paste and cook for about 30 seconds.
• Add beef stock, heavy cream, Dijon mustard, and Worcestershire sauce and whisk all ingredients until fully incorporated; bring to a boil and then reduce to medium heat. Cook for about 4 minutes, until reduced to 2/3 in volume and sauce-like consistency.
• Stir in chives and season to taste with salt and pepper.
• Plating: Place garlic mashed potatoes on plate first, top with seared filet, and finish with Diane sauce.

Garlic Mashed Potatoes

Microwave Instructions:

• Do not thaw.
• Remove plastic overwrap and place in microwave.
• Cook on high for 3-4 minutes.
• Stir and cook for one additional minute or until potatoes reach 165 degrees Fahrenhiet, as indicated by a food thermometer.
• Remove from microwave, stir, let stand 2 minutes, and serve.

Oven Instructions:

• Do not thaw.
• Preheat oven to 350 degrees Fahrenheit.
• Remove plastic overwrap and place on oven-safe baking sheet.
• Place on center rack in oven and cook for 45-50 minutes for or until potatoes reach 165 degrees Fahrenheit, as indicated by a food thermometer.
• Remove from oven, stir, let rest 2 minutes, and serve.

Grilled Filet Mignon

• Whisk together olive oil, cilantro, lime juice and zest, garlic, red pepper flakes, salt, and pepper.
• Add the steaks and marinate for at least one hour.
• Grill the steaks until they reach your desired internal temperature, as measured by a meat thermometer.

Cilantro Crema

• Blend all ingredients until smooth.

Steak Keto Bowl

• Add cauliflower rice to a bowl. Top with sliced steak, peppers, and onions. Garnish with pico de gallo, avocado, jalapeno peppers, and spinach. Drizzle the cilantro créma on top.

Filet Mignon

• Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat until it's very hot. Add the filet mignon steaks to the skillet. Sear for 3-4 minutes per side for medium-rare. For a different doneness, refer to the Omaha Steaks cooking chart.
• Rest 3-5 minutes.

Garlic Cream Sauce

• In a small saucepan, melt the butter over medium heat.
• 2 Add the minced garlic and sauté for about 1 minute, or until fragrant.
• Pour in the heavy cream. Bring to a simmer, then reduce the heat to low and cook for about 7-10 minutes, or until the sauce has thickened slightly.
• Stir in the Parmesan cheese, Dijon mustard, salt, pepper, and Worcestershire sauce. Continue to simmer for another 2-3 minutes, or until the cheese has melted and the sauce is smooth and creamy.
• Spoon the garlic cream sauce generously over the steak and enjoy.