This dish is truly captivating. The filet mignon<\/a> 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.<\/p>\n Filet mignon is the kind of steak that turns a holiday dinner into an unforgettable experience. Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a> 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<\/a> adds bold, savory depth to the Brussels sprouts. Each thick-cut slice is smoked and cured with applewood chips for a smoky flavor that\u2019s perfectly balanced by Omaha Steaks Creamy Tomato & White Wine Finishing Sauce<\/a>.<\/p>\n For pan-seared delicious filet mignon, start by thawing in the refrigerator overnight or by using our convenient quick-thaw method.<\/a> 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.<\/p>\n Once the steaks<\/a> 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<\/a> for different desired cooking doneness levels. Remove filets from the pan and place on a cutting board to rest.<\/p>\n 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.<\/p>\n 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.<\/p>\n Crispy Brussels sprouts, smoky bacon, and a velvety white wine finishing sauce \u2013 this side dish brings big flavor and serious holiday charm!<\/p>\n To prepare the dish, start by placing the Omaha Steaks Creamy Tomato & White Wine Finishing Sauce<\/a> 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.<\/p>\n In a large, cold cast-iron pan, add olive oil and the Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a>. Turn the heat to medium and saut\u00e9 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.<\/p>\n 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.<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Make Filet Mignon With Brussels Sprouts & Bacon, Creamy Tomato-White Wine Sauce, and Crispy Potatoes and Onions<\/strong><\/h2>\n
1. ‘Tis the Season to Sear a Filet Mignon<\/strong><\/h3>\n
2. Crispy Comfort: Potatoes and Onions Worth Gathering For <\/strong><\/h3>\n
3. Brussels Sprouts Just Got a Holiday Glow-Up
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