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Sheet Pan Filet Mignon and Gnocchi with Garlic and Sage Brown Butter

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Omaha Steaks


  • 4 (5 oz.) Omaha Steaks Butcher's Cut Filet Mignons, thawed and patted dry
  • 2 teaspoons Omaha Steaks Seasoning or your favorite all-purpose seasoning
  • 2 teaspoons grapeseed oil or other high smoke point oil
  • 1 pound mixed mushrooms, cleaned, trimmed, and quartered
  • 1 (16 oz.) package shelf stable potato gnocchi, separated
  • 1 pound asparagus, washed and cut into 2” pieces
  • 1 large shallot, thinly sliced
  • 4 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons salted butter
  • 1 tablespoons fresh sage, finely chopped
  • 2 large garlic cloves, thinly sliced


  • Preheat oven to 425° F.
  • In a medium mixing bowl, combine mushrooms, gnocchi, asparagus, shallot, 4tablespoons olive oil, salt, and pepper; toss to coat.
  • Line a sheet tray with foil or parchment paper and spread gnocchi mixture in an even layer.
  • Place sheet pan in oven on center rack and bake for 15 minutes.
  • Preheat a large skillet to medium-high
  • Remove steaks from packaging, pat dry, and season evenly with Omaha Steaks Seasoning.
  • Add grapeseed oil and seasoned steaks to pan and sear 2-3 minutes per side.
  • Remove steaks from pan and set aside.
  • Add butter to pan and reduce heat to medium. Cook until butter begins to brown, then add sage and sliced garlic. Immediately remove from heat and set aside. 
  • Remove sheet pan from oven.
  • Make 4 wells in gnocchi mixture and place a steak in each well.
  • Return sheet pan to oven and cook for 5 minutes or until steaks have reached 125° F, or desired doneness.
  • Remove sheet pan from oven; rest 5 minutes and serve topped with garlic and sage brown butter