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Get $60 in Omaha Steaks Cash
Your $60 in Omaha Steaks Cash will arrive in 3 E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send, up to a maximum of 3 per household. Your first E-Reward Card code will be emailed to you 48 hours after the order ships.
Use them on your next three orders!
*Savings shown over aggregated single item base price. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. You will receive your Omaha Steaks Cash in three E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send when ordering up to a maximum of 3 per household. Your first $30 E-Reward Card code will be emailed to you 48 hours after your order ships, your $20 E-Reward Card code will be emailed to you 7/1/2018 and your $10 E-Reward card code will be emailed to you 10/1/2018. Your Omaha Steaks $30 E-Reward Card, $20 E-Reward Card and $10 E-Reward Card are a one-time use codes and may each be used on one customer transaction of $79 or more during the valid redemption dates. The codes must be provided at checkout to apply your discount and any remaining balance will be forfeited. You may only use one E-Reward Card code per customer transaction per day. Your codes may not be used to purchase Omaha Steaks Gift Cards, E-Gift Cards or wine. Reward cards may not be used on any order that also redeems Steaklover Rewards points. The codes may not be applied to previous sales, have no cash value, are non-transferable and will not be replaced if lost or stolen. The codes can be redeemed online or by phone and at Omaha Steaks retail locations during the valid redemption dates. The E-Reward Card codes are void if altered, defaced, copied, transferred or sold through any auction. Omaha Steaks reserves the right to change these terms at any time and without notice. The $30 E-Reward Card Code is valid 4/25/18-6/30/18. The $20 E-Reward Card Code is valid 7/1/18-9/30/18. The $10 E-Reward Card Code is valid 10/1/18-12/31/18. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. Limit of 2 on selected items at these exclusive prices. Other restrictions may apply. Offer valid until 11:59pm CST on 4/30/18.
Pepper-Mustard Filet Mignon with Quinoa-Shiitake Ragout & Claret Sauce
Featured Omaha Steaks Product
IngredientsPepper-Mustard Filet Steaks:
- 4 Omaha Steaks Filet Mignons
- 2 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 4 teaspoons crushed black peppercorns
- Salt, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- 2 bay leaves
- 1 teaspoon black peppercorns
- Salt, to taste
- 3 cups Claret (red Bordeaux)
- 3 cups beef stock
- 3 tablespoons olive oil
- 8 ounces shiitake mushrooms, sliced
- 1 cup fresh corn kernels
- 2 cloves garlic, minced
- 2 cups quinoa, rinsed and drained
- 2 cups vegetable stock
- Salt and freshly ground black pepper, to taste
- 4 sprigs fresh marjoram, for garnish
Heat the olive oil in a saucepan and add the garlic, onion, carrot, celery, bay leaves, peppercorns, and salt. Sauté over medium heat for 6 to 7 minutes, or until the vegetables are tender. Add the wine, bring to a boil, and simmer over medium-low heat until reduced by two-thirds, about 40 minutes. Add the stock and reduce by two-thirds, about 40 minutes longer. Strain into a clean saucepan and continue to reduce until about 1 cup remains and the sauce is thick enough to coat the back of a spoon. Keep warm.
Pepper-Mustard Filet Steaks:
Place the olive oil, mustard, peppercorns, and salt in a bowl and spread the mixture onto both sides of the steaks. Let sit at room temperature while preparing the ragout.
Preheat the broiler. When hot, broil the steaks for about 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Turn the steaks once to ensure even cooking. Transfer to serving plates, spoon the sauce around, and garnish with the marjoram. Serve with the ragout.
Quinoa-Shiitake Mushroom Ragout:
Heat 2 tablespoons of the olive oil in a sauté pan and add the shiitake mushrooms. Sauté over medium-high heat for 3 minutes, stirring frequently. Stir in the corn and sauté for 2 minutes longer. Remove from the heat. Heat the remaining tablespoon of the olive oil in a saucepan and sauté the garlic over medium heat for 3 minutes. Add the quinoa and stir with a wooden spoon to coat thoroughly. Add the stock and 2 cups of water, and bring to a simmer. Cook for about 10 minutes, or until the liquid is absorbed and the quinoa is almost dry but still moist. Add the mushroom-corn mixture and season with salt and pepper.