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Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

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If you’ve been craving an elevated meal worthy of a steakhouse menu but easy enough to prepare in the comfort of your own home, look no further: this sumac-crusted filet mignon with honey-lemon glazed carrots and garlic mashed potatoes recipe checks all the right boxes.

Why We Love This Filet Mignon Recipe

You’ve heard of the best. And you’ve heard of the best of the best. But now get ready for the best of the best of the best! The centerpiece of this fantastic recipe is a hearty 7 oz. Omaha Steaks Private Reserve® Filet Mignon. While this pinnacle of fork-tender perfection delivers amazing taste on its own, we’re leveling it up with a sumac crust full of tart and sharp flavors, with a hint of sweetness and subtle floral notes. Rounding out this amazing dish are creamy and savory garlic mashed potatoes and a sweet and tangy honey-lemon glazed carrot side you’ll crave again and again. Hungry yet? Let’s get cooking!

Tools You’ll Need Before You Start

  • 1 Stockpot
  • 1 Large Mixing Bowl
  • 1 Medium-sized Saucepan
  • 1 Hand Mixer
  • 1 Small Bowl
  • 1 Whisk
  • 1 Large Sauté Pan
  • 1 Cast Iron Pan

How to Cook Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

The key to executing this recipe is in the steak you choose. And luckily for you, we’re using Omaha Steaks Private Reserve® Filet Mignons. Hand-selected and extra-trimmed by our most experienced master butchers, these feature the most marbling of any filet mignon and are aged at least 35 days for maximum tenderness and flavor, then flash frozen at their peak to freeze all that perfection in time until you’re ready to enjoy them!

1. Mash it Up

To time the cooking process so that all elements of your delicious meal are ready to devour at the same time, we’re going to start with the most time-intensive part: the garlic mashed potatoes. While your potatoes boil, you can move on to the next recipe step.

  • First, place your medium-diced russet potatoes in a stockpot, cover them with cold water with about one inch to spare, and add a pinch of salt. Simply let them boil for about 12 to 15 minutes, until you’re able to easily pierce them with a fork (but not so long the fork breaks the potatoes apart), and then drain and add to a large mixing bowl.
  • Next, add your butter to a medium-sized saucepan over medium heat and allow it to melt before adding that pop of minced garlic and letting it simmer for five minutes. Now it’s time to really turn the flavor up: add the heavy cream, kosher salt, and white pepper and bring to a boil. Once it starts boiling, reduce to a simmer for three minutes and remove from heat.
  • Finally, mash the hot potatoes until there are no lumps left and, using a hand mixer on low, slowly add that savory butter and cream mixture until you’ve achieved the texture and taste you prefer. Season to taste with salt and pepper and your potatoes are ready!

2. Pour Some Glaze on It

Getting your daily serving of vegetables has never been so delicious thanks to these honey-lemon glazed carrots! Their gorgeous presentation and gourmet taste is impressive, but preparing them is easy when you follow these simple steps:

  • First, preheat your oven to 425 degrees F and then fill a stockpot 2/3 of the way, bring to a boil, and add a pinch of salt.
  • Next, combine your sweet and sticky honey, tart lemon juice and zest, tangy sumac, and a pinch of salt and pepper in a small bowl and whisk.
  • Then, blanch your pound of baby rainbow carrots in the boiling water for five minutes before draining and shocking them with cold water. This process with keep their colors vibrant for a beautiful presentation. Once cool enough to handle, cut the carrots in half lengthwise.
  • Next, add your oil and butter to a large sauté pan over medium-high heat and add the carrots flat-side down, lightly seasoning them with salt and pepper and searing until they’re nicely browned, which should take around two minutes. Then flip and season again.
  • Finally, add half of your honey-lemon glaze to the pan and glaze the carrots generously. Place the pan in the oven for three minutes, then add the remaining glaze and continue cooking for another two minutes before removing from the oven.

3. Prepare the Star of the Meal

Now we’ve come to the main attraction! Remember to thaw your fork-tender, perfectly aged, extra-trimmed Omaha Steaks Private Reserve® Filet Mignons either in the refrigerator overnight or via our convenient quick-thaw method first. Once completely thawed, you’re only a few simple steps away from steak perfection! New to cooking steak indoors? These eight pro tips will help you every step of the way.

  • First, whisk your tangy and floral sumac, earthy dried thyme, and kosher salt and black pepper together in a small bowl and use the mixture to liberally season your thawed steaks on all sides.
  • Next, bring a cast iron pan to high heat and add grapeseed oil to the pan (which has a high smoke point and will keep your kitchen smoke-free while you cook) and add the filets to the pan, cooking for four minutes on one side, until browned and nicely seared. Now add one tablespoon of butter to the pan.
  • Then, flip your filets and baste with the melted butter for about 20 seconds to get that rich, savory flavor you’re looking for. Continue cooking for three more minutes until they’ve reached a perfect medium-rare doneness. Not sure what medium-rare looks like? Omaha Steaks doneness guide has you covered.
  • Finally, remove the filets from the pan and top each with half a tablespoon of butter and let rest for seven to eight minutes, which will allow the natural juices to redistribute for the juiciest first bite of your life!

4. Plate Your Beautiful Dish

You’ve put so much work into cooking the perfect meal, now it’s time to give it the plating presentation it deserves! Add your garlic mashed potatoes to the plate first, then top them with your buttery, savory, sumac-crusted filet mignon and finish the plate with your sticky-sweet rainbow of honey-lemon glazed carrots. The final step is the easiest: enjoy!

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

An elevated filet mignon meal worthy of a steakhouse menu, but easy enough to prepare in the comfort of your own home.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Filet Mignon Dinner
Servings: 4 servings
Author: Chef David Rose

Ingredients

Garlic Mashed Potatoes

  • 2 lbs. russet potatoes (cut into medium dice; skin on)
  • 1/2 lb. unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon kosher salt + a pinch for boiling potatoes
  • 1/2 teaspoon ground white pepper
  • 4 cloves garlic, minced

Honey-Lemon Glazed Carrots

  • 2/3 cup honey
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon sumac
  • 1/4 teaspoon lemon zest
  • 1 lb. baby rainbow carrots
  • 1/3 cup olive oil
  • 1 tablespoon unsalted butter
  • Kosher salt and ground black pepper

Sumac-Crusted Filet Mignon

Instructions

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!

More Fork-Tender Filet Mignon Recipes

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

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