We know the true way to someone\u2019s heart is through their stomach, and you\u2019ll get there faster than ever with this dish. Blissfully mild and famously fork-tender filet mignons are dripping with a flavor-packed and decadent sauce and served alongside wonderfully savory and rich melted potatoes and earthy and complex stir-fried red chard that delivers both nutrients and a pop of color for a meal you\u2019ll want to say \u201cI do\u201d to for years to come!<\/p>\n
\u00a0<\/strong>Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- Potato Peeler<\/li>\n
- 1 Large Cast-Iron Skillet<\/li>\n
- 1 Medium Cast-Iron Pan<\/li>\n
- Aluminum Foil<\/li>\n
- 1 Knife<\/li>\n
- 1 Medium Saucepan<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Pan-Seared Filet Mignon with Melted Potatoes and Stir-Fried Red Chard<\/strong><\/h2>\nWhen you want to serve an intimate meal to show them how much you care, you want the best of the best. That\u2019s why this swoon-worthy recipe for two is centered around Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. Hand-selected for unmatched quality, vibrant color, and exquisite marbling and extra-aged at least 35 days for next-level flavor and tenderness, these filets are trimmed to our closest specifications by our most experienced butchers to deliver an experience you simply can\u2019t find anywhere else for a meal you\u2019ll never want to forget. \u00a0<\/p>\n1. Stop the World and Melt With These Melted Potatoes<\/strong><\/h3>\nLet\u2019s kick off this romantic recipe by turning up the heat \u2013 in your oven! Preheat your oven to 425 degrees Fahrenheit and start prepping your potatoes by cutting off the ends, standing them up, and peeling them from the top down, making each potato into a uniform cylinder. Next, cut each cylinder in half crosswise to make 6 uniform potato cylinders, then pat them dry with paper towels and season liberally with clean-tasting kosher salt and sparingly with piney black pepper on all sides.<\/p>\n
Now it\u2019s time to cook! Start by heating a cast-iron skillet on medium-high heat and adding your olive oil. Next, place the potato cylinders in the skillet flat-side down and pan-fry them for about 2 to 3 minutes until they\u2019ve reached a magical golden-brown color. Now add your creamy butter, rich duck fat, earthy thyme, and woody rosemary and continue to cook for another 30 seconds.<\/p>\n
Flip the potatoes and then butter-baste them for about 30 seconds before adding your savory chicken broth and pungent smashed garlic cloves to the skillet. Bring the chicken broth to a boil, cover the pan with aluminum foil, and then place the skillet into your preheated oven and cook the potatoes for 25 to 30 minutes until they\u2019ve reached fork-tender perfection. Lastly, remove the skillet from the oven and baste the potatoes with the flavorful pan drippings! Serve the potatoes with smashed garlic on top and lightly sprinkle with Maldon finishing salt.<\/p>\n
2. This Filet is Bae<\/strong><\/h3>\nNow it\u2019s time to prepare the heart of this heartfelt meal: Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. Start by thawing them in the refrigerator overnight or via our convenient quick-thaw method<\/a>. Then bring them to room temperature for 20 to 25 minutes, pat them dry with paper towels, and liberally season with salt and pepper on all sides.<\/p>\nNext, add your high-smoke-point grapeseed oil to a heavy medium-sized cast-iron pan and bring it to medium-high heat. Add your seasoned filets to the pan and sear them for 3 minutes on one side. Then add 1 tablespoon of creamy butter and rich duck fat to the pan, flip your filets, and then butter-baste them for about 30 seconds. Allow your filets to finish cooking in the pan for another 3 to 4 minutes for medium-rare doneness. Not sure what that looks like or prefer a different doneness? Our Omaha Steaks Steak Doneness Guide<\/a> is here to be your personal sous chef!<\/p>\nWhen your filets are cooked to your preference, remove them from the pan and let them rest for 6 to 7 minutes, which will allow those glorious juices to redistribute for the perfect bite. In the meantime, discard half of the pan drippings and add your olive oil to the pan, reducing the heat to medium. Now add your oniony shallots and saut\u00e9 for about 45 seconds, then add your pungent garlic and saut\u00e9 for another 10 seconds.<\/p>\n
Once you\u2019re done saut\u00e9ing, add your tart balsamic vinegar, savory beef stock, and sweet vermouth to the pan and bring it all to a boil. Then reduce the heat to low and simmer your mouthwatering pan sauce for about 2 minutes until it has reduced in volume by half and has a slightly thickened consistency. Bring it all home by removing the pan from the heat and stirring in the remaining 1 tablespoon of cold unsalted butter until your sauce emulsifies, then season it to taste with salt and pepper and serve the sauce over the filets.\u00a0<\/p>\n
3. Fall Hard for This Red Chard<\/strong><\/h3>\nThis last step is a quickie so you can get down to enjoying your meal! First, carefully remove the leaves from your red chard and reserve the stems. Trim 1\u201d and then small-dice the stems and set aside. Next, roll all the chard leaves together lengthwise and chop leaves into 1\/2\u201d strips.<\/p>\n
Now, add your olive oil to the pan and bring it to medium-high heat, then saut\u00e9 your red chard stems for 90 seconds until they\u2019re fork tender. Next, add your mild leeks and green onion, pungent garlic, a pinch of salt and pepper, and a pinch of crushed pepper for some heat, and saut\u00e9 it all for an additional 30 seconds. Lastly, add the red chard leaves, salty soy sauce, and sweet and acidic rice wine vinegar and saut\u00e9 for about 90 seconds to two minutes until the greens wilt and are fork tender, then simply season to taste with salt and pepper and enjoy a romantic dinner for two!\u00a0<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/c09d5467-7ce0-4faa-8f7c-37a50854d938\/pr_fm_013c?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Private Reserve Filet Mignons 6 Pieces 7 oz Per Piece<\/div>\t\t\t\u00a0\u00a0\t\t\t#928WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$199.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
How to Make Pan-Seared Filet Mignon with Melted Potatoes and Stir-Fried Red Chard<\/strong><\/h2>\nWhen you want to serve an intimate meal to show them how much you care, you want the best of the best. That\u2019s why this swoon-worthy recipe for two is centered around Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. Hand-selected for unmatched quality, vibrant color, and exquisite marbling and extra-aged at least 35 days for next-level flavor and tenderness, these filets are trimmed to our closest specifications by our most experienced butchers to deliver an experience you simply can\u2019t find anywhere else for a meal you\u2019ll never want to forget. \u00a0<\/p>\n1. Stop the World and Melt With These Melted Potatoes<\/strong><\/h3>\nLet\u2019s kick off this romantic recipe by turning up the heat \u2013 in your oven! Preheat your oven to 425 degrees Fahrenheit and start prepping your potatoes by cutting off the ends, standing them up, and peeling them from the top down, making each potato into a uniform cylinder. Next, cut each cylinder in half crosswise to make 6 uniform potato cylinders, then pat them dry with paper towels and season liberally with clean-tasting kosher salt and sparingly with piney black pepper on all sides.<\/p>\n
Now it\u2019s time to cook! Start by heating a cast-iron skillet on medium-high heat and adding your olive oil. Next, place the potato cylinders in the skillet flat-side down and pan-fry them for about 2 to 3 minutes until they\u2019ve reached a magical golden-brown color. Now add your creamy butter, rich duck fat, earthy thyme, and woody rosemary and continue to cook for another 30 seconds.<\/p>\n
Flip the potatoes and then butter-baste them for about 30 seconds before adding your savory chicken broth and pungent smashed garlic cloves to the skillet. Bring the chicken broth to a boil, cover the pan with aluminum foil, and then place the skillet into your preheated oven and cook the potatoes for 25 to 30 minutes until they\u2019ve reached fork-tender perfection. Lastly, remove the skillet from the oven and baste the potatoes with the flavorful pan drippings! Serve the potatoes with smashed garlic on top and lightly sprinkle with Maldon finishing salt.<\/p>\n
2. This Filet is Bae<\/strong><\/h3>\nNow it\u2019s time to prepare the heart of this heartfelt meal: Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. Start by thawing them in the refrigerator overnight or via our convenient quick-thaw method<\/a>. Then bring them to room temperature for 20 to 25 minutes, pat them dry with paper towels, and liberally season with salt and pepper on all sides.<\/p>\nNext, add your high-smoke-point grapeseed oil to a heavy medium-sized cast-iron pan and bring it to medium-high heat. Add your seasoned filets to the pan and sear them for 3 minutes on one side. Then add 1 tablespoon of creamy butter and rich duck fat to the pan, flip your filets, and then butter-baste them for about 30 seconds. Allow your filets to finish cooking in the pan for another 3 to 4 minutes for medium-rare doneness. Not sure what that looks like or prefer a different doneness? Our Omaha Steaks Steak Doneness Guide<\/a> is here to be your personal sous chef!<\/p>\nWhen your filets are cooked to your preference, remove them from the pan and let them rest for 6 to 7 minutes, which will allow those glorious juices to redistribute for the perfect bite. In the meantime, discard half of the pan drippings and add your olive oil to the pan, reducing the heat to medium. Now add your oniony shallots and saut\u00e9 for about 45 seconds, then add your pungent garlic and saut\u00e9 for another 10 seconds.<\/p>\n
Once you\u2019re done saut\u00e9ing, add your tart balsamic vinegar, savory beef stock, and sweet vermouth to the pan and bring it all to a boil. Then reduce the heat to low and simmer your mouthwatering pan sauce for about 2 minutes until it has reduced in volume by half and has a slightly thickened consistency. Bring it all home by removing the pan from the heat and stirring in the remaining 1 tablespoon of cold unsalted butter until your sauce emulsifies, then season it to taste with salt and pepper and serve the sauce over the filets.\u00a0<\/p>\n
3. Fall Hard for This Red Chard<\/strong><\/h3>\nThis last step is a quickie so you can get down to enjoying your meal! First, carefully remove the leaves from your red chard and reserve the stems. Trim 1\u201d and then small-dice the stems and set aside. Next, roll all the chard leaves together lengthwise and chop leaves into 1\/2\u201d strips.<\/p>\n
Now, add your olive oil to the pan and bring it to medium-high heat, then saut\u00e9 your red chard stems for 90 seconds until they\u2019re fork tender. Next, add your mild leeks and green onion, pungent garlic, a pinch of salt and pepper, and a pinch of crushed pepper for some heat, and saut\u00e9 it all for an additional 30 seconds. Lastly, add the red chard leaves, salty soy sauce, and sweet and acidic rice wine vinegar and saut\u00e9 for about 90 seconds to two minutes until the greens wilt and are fork tender, then simply season to taste with salt and pepper and enjoy a romantic dinner for two!\u00a0<\/p>\n
\t<\/div>\tOmaha Steaks Private Reserve Filet Mignons 6 Pieces 7 oz Per Piece<\/div>\t\t\t\u00a0\u00a0\t\t\t#928WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$199.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
1. Stop the World and Melt With These Melted Potatoes<\/strong><\/h3>\nLet\u2019s kick off this romantic recipe by turning up the heat \u2013 in your oven! Preheat your oven to 425 degrees Fahrenheit and start prepping your potatoes by cutting off the ends, standing them up, and peeling them from the top down, making each potato into a uniform cylinder. Next, cut each cylinder in half crosswise to make 6 uniform potato cylinders, then pat them dry with paper towels and season liberally with clean-tasting kosher salt and sparingly with piney black pepper on all sides.<\/p>\n
Now it\u2019s time to cook! Start by heating a cast-iron skillet on medium-high heat and adding your olive oil. Next, place the potato cylinders in the skillet flat-side down and pan-fry them for about 2 to 3 minutes until they\u2019ve reached a magical golden-brown color. Now add your creamy butter, rich duck fat, earthy thyme, and woody rosemary and continue to cook for another 30 seconds.<\/p>\n
Flip the potatoes and then butter-baste them for about 30 seconds before adding your savory chicken broth and pungent smashed garlic cloves to the skillet. Bring the chicken broth to a boil, cover the pan with aluminum foil, and then place the skillet into your preheated oven and cook the potatoes for 25 to 30 minutes until they\u2019ve reached fork-tender perfection. Lastly, remove the skillet from the oven and baste the potatoes with the flavorful pan drippings! Serve the potatoes with smashed garlic on top and lightly sprinkle with Maldon finishing salt.<\/p>\n
2. This Filet is Bae<\/strong><\/h3>\nNow it\u2019s time to prepare the heart of this heartfelt meal: Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. Start by thawing them in the refrigerator overnight or via our convenient quick-thaw method<\/a>. Then bring them to room temperature for 20 to 25 minutes, pat them dry with paper towels, and liberally season with salt and pepper on all sides.<\/p>\nNext, add your high-smoke-point grapeseed oil to a heavy medium-sized cast-iron pan and bring it to medium-high heat. Add your seasoned filets to the pan and sear them for 3 minutes on one side. Then add 1 tablespoon of creamy butter and rich duck fat to the pan, flip your filets, and then butter-baste them for about 30 seconds. Allow your filets to finish cooking in the pan for another 3 to 4 minutes for medium-rare doneness. Not sure what that looks like or prefer a different doneness? Our Omaha Steaks Steak Doneness Guide<\/a> is here to be your personal sous chef!<\/p>\nWhen your filets are cooked to your preference, remove them from the pan and let them rest for 6 to 7 minutes, which will allow those glorious juices to redistribute for the perfect bite. In the meantime, discard half of the pan drippings and add your olive oil to the pan, reducing the heat to medium. Now add your oniony shallots and saut\u00e9 for about 45 seconds, then add your pungent garlic and saut\u00e9 for another 10 seconds.<\/p>\n
Once you\u2019re done saut\u00e9ing, add your tart balsamic vinegar, savory beef stock, and sweet vermouth to the pan and bring it all to a boil. Then reduce the heat to low and simmer your mouthwatering pan sauce for about 2 minutes until it has reduced in volume by half and has a slightly thickened consistency. Bring it all home by removing the pan from the heat and stirring in the remaining 1 tablespoon of cold unsalted butter until your sauce emulsifies, then season it to taste with salt and pepper and serve the sauce over the filets.\u00a0<\/p>\n
3. Fall Hard for This Red Chard<\/strong><\/h3>\nThis last step is a quickie so you can get down to enjoying your meal! First, carefully remove the leaves from your red chard and reserve the stems. Trim 1\u201d and then small-dice the stems and set aside. Next, roll all the chard leaves together lengthwise and chop leaves into 1\/2\u201d strips.<\/p>\n
Now, add your olive oil to the pan and bring it to medium-high heat, then saut\u00e9 your red chard stems for 90 seconds until they\u2019re fork tender. Next, add your mild leeks and green onion, pungent garlic, a pinch of salt and pepper, and a pinch of crushed pepper for some heat, and saut\u00e9 it all for an additional 30 seconds. Lastly, add the red chard leaves, salty soy sauce, and sweet and acidic rice wine vinegar and saut\u00e9 for about 90 seconds to two minutes until the greens wilt and are fork tender, then simply season to taste with salt and pepper and enjoy a romantic dinner for two!\u00a0<\/p>\n
\t<\/div>\tOmaha Steaks Private Reserve Filet Mignons 6 Pieces 7 oz Per Piece<\/div>\t\t\t\u00a0\u00a0\t\t\t#928WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$199.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
Now it\u2019s time to prepare the heart of this heartfelt meal: Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. Start by thawing them in the refrigerator overnight or via our convenient quick-thaw method<\/a>. Then bring them to room temperature for 20 to 25 minutes, pat them dry with paper towels, and liberally season with salt and pepper on all sides.<\/p>\n Next, add your high-smoke-point grapeseed oil to a heavy medium-sized cast-iron pan and bring it to medium-high heat. Add your seasoned filets to the pan and sear them for 3 minutes on one side. Then add 1 tablespoon of creamy butter and rich duck fat to the pan, flip your filets, and then butter-baste them for about 30 seconds. Allow your filets to finish cooking in the pan for another 3 to 4 minutes for medium-rare doneness. Not sure what that looks like or prefer a different doneness? Our Omaha Steaks Steak Doneness Guide<\/a> is here to be your personal sous chef!<\/p>\n When your filets are cooked to your preference, remove them from the pan and let them rest for 6 to 7 minutes, which will allow those glorious juices to redistribute for the perfect bite. In the meantime, discard half of the pan drippings and add your olive oil to the pan, reducing the heat to medium. Now add your oniony shallots and saut\u00e9 for about 45 seconds, then add your pungent garlic and saut\u00e9 for another 10 seconds.<\/p>\n Once you\u2019re done saut\u00e9ing, add your tart balsamic vinegar, savory beef stock, and sweet vermouth to the pan and bring it all to a boil. Then reduce the heat to low and simmer your mouthwatering pan sauce for about 2 minutes until it has reduced in volume by half and has a slightly thickened consistency. Bring it all home by removing the pan from the heat and stirring in the remaining 1 tablespoon of cold unsalted butter until your sauce emulsifies, then season it to taste with salt and pepper and serve the sauce over the filets.\u00a0<\/p>\n This last step is a quickie so you can get down to enjoying your meal! First, carefully remove the leaves from your red chard and reserve the stems. Trim 1\u201d and then small-dice the stems and set aside. Next, roll all the chard leaves together lengthwise and chop leaves into 1\/2\u201d strips.<\/p>\n Now, add your olive oil to the pan and bring it to medium-high heat, then saut\u00e9 your red chard stems for 90 seconds until they\u2019re fork tender. Next, add your mild leeks and green onion, pungent garlic, a pinch of salt and pepper, and a pinch of crushed pepper for some heat, and saut\u00e9 it all for an additional 30 seconds. Lastly, add the red chard leaves, salty soy sauce, and sweet and acidic rice wine vinegar and saut\u00e9 for about 90 seconds to two minutes until the greens wilt and are fork tender, then simply season to taste with salt and pepper and enjoy a romantic dinner for two!\u00a0<\/p>\n3. Fall Hard for This Red Chard<\/strong><\/h3>\n
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![\"White](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/01\/Pan-Seared-Filet-Mignon-with-Melted-Potatoes-and-Stir-Fried-Red-Chard-Recipe-Chef-Rose-blog-150x150.jpg\")
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