recipes
Start a Holiday Tradition with Tender Steaks
Last Updated on July 14, 2024 by Daily News Staff
(Family Features) Creating traditions is a festive focal point for many families throughout the holiday season, and a timeless way to bring your nearest and dearest back year after year is with an exquisite meal.
With a combination of savory, salty and sweet bites, Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes provides a little something for everyone. At the center of this seasonal feast is tender, flavorful cuts of filet mignon, hand-cut by master butchers at Omaha Steaks to make your family’s holiday truly special.
To find more holiday recipe inspiration, visit OmahaSteaks.com/Blog.
Tender Steaks for the Holidays
Watch video to see how to make this recipe!
Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes
Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 20 minutes
Servings: 4
Garlic Mashed Potatoes:
- 2 pounds russet potatoes, medium diced, skin on
- cold water
- 1 teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
- 1/2 pound unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon ground white pepper, plus additional, to taste, divided
Honey-Lemon Glazed Carrots:
- 2/3 cup honey
- 1/4 cup fresh-squeezed lemon juice
- 1/2 teaspoon sumac
- 1/4 teaspoon lemon zest
- 2 pinches kosher salt, plus additional, to taste, divided
- 1 pinch ground black pepper, plus additional, to taste, divided
- water
- 1 pound baby rainbow carrots
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
Sumac-Crusted Filet Mignon:
- 4 Omaha Steaks Private Reserve Filet Mignons (7 ounces each)
- 2 tablespoons kosher salt
- 1 tablespoon sumac
- 2 teaspoons ground black pepper
- 1 teaspoon dried thyme leaves
- 1/3 cup grapeseed oil
- 3 tablespoons unsalted butter, divided
- To make garlic mashed potatoes: Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl.
- In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat.
- Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste.
- Season with salt and white pepper, to taste.
- To make honey-lemon glazed carrots: In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper.
- Preheat oven to 425 F.
- Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
- In large saute pan over medium-high heat, add oil and butter.
- Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
- Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes. Remove glazed carrots from oven.
- To make sumac-crusted filet mignon: Thaw filet mignons in refrigerator overnight, pat dry with paper towels then bring to room temperature 30 minutes.
- In small bowl, whisk kosher salt, sumac, black pepper and dried thyme. Season steaks on all sides.
- In cast-iron pan over high heat, add grapeseed oil.
- Place filets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan.
- Flip filets and butter baste about 20 seconds. Cook filets 3 minutes for medium-rare.
- Remove filets from pan and top each with 1/2 tablespoon butter. Rest steaks 7-8 minutes.
- Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon. Place honey-lemon glazed carrots next to filet mignon and mashed potatoes.
SOURCE:
Omaha Steaks
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Recipe of the Week
Jumpstart Busy School Mornings with Make-Ahead Breakfast Burritos
Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.
(Feature Impact) Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.
Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.
One of the best things about homemade breakfast burritos is how easily they can be customized to fit each family member’s unique nutritional needs and preferences. If you’re making a batch for the whole family, prepare a basic filling and let everyone choose their own combination of ingredients. Spice fiends might want to add jalapenos or hot sauce, while vegetable lovers can pack in sauteed broccoli or diced roasted sweet potatoes. Just remember to label the different varieties separately before storing, e.g. “Mild” and “Spicy.”
Although it’s best to avoid mixing in ingredients that don’t freeze well – like avocado or fresh tomatoes – you can always serve the reheated burritos with a side of guacamole or pico de gallo for even more flavor and nutrition.
Find more school-year meal prep inspiration at Culinary.net.
Healthy Make-Ahead Breakfast Burritos
Recipe adapted from The Gracious Pantry
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
- 2 teaspoons extra-virgin olive oil
- 1 small red onion, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach
- 1 cup cooked black beans
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 tablespoons salsa
- salt, to taste
- pepper, to taste
- 6 large eggs
- 2 tablespoons unsweetened almond milk, water or dairy milk
- 4 large whole-grain tortillas
- 1/2 cup shredded Mexican cheese blend
- In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
- Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
- Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
- Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
- Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
- To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.
Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.
Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.
Photo courtesy of Unsplash
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Food and Beverage
6 Simple Yet Fun School-Day Meals to Feed Your Kids with Minimal Chaos
School-Day Meals: When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s. Make it easy for your loved ones with these registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.
6 Simple Yet Fun School-Day Meals to Feed Your Kids with Minimal Chaos
(Feature Impact) When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s.
Choosing uncomplicated meal ideas like these back-to-school recipes lets you reclaim some precious time from the morning and evening chaos. Designed to fit seamlessly into your existing routines, the recipes are familiar, flexible and filling – and, perhaps most importantly, won’t keep you standing at the stove for hours. Make it easy for your loved ones with Healthy Family Project’s registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.
Visit HealthyFamilyProject.com to find more easy, family-friendly recipes for back-to-school season.
- Mandarin Chicken Rice Bowls – This fresh, fun dinner starts with a base of rice topped with juicy mandarin slices, savory chicken, fresh vegetables and a bright citrus dressing. Plus, it’s easily customizable to each family member’s tastes and preferences.
- Lemon Blueberry Pancake Lunchbox Bites – To make your kids’ eyes light up when they open their lunchboxes, opt for recipes that feel a little playful. These mini pancakes paired with colorful fruits definitely fit the bill, and they’re a great way to disguise nutritious ingredients like oats, eggs and bananas. Include a cup of yogurt on the side to make lunch dippable and interactive.
- Tomato Turkey Burger Bowls – Burger night gets a healthy twist in this creative recipe, which swaps a beef patty for lean ground turkey and oily French fries for roasted potato wedges while leaning into classic toppings like lettuce, tomatoes and pickles. If the kids still prefer their burgers as sandwiches instead of bowls, provide buns on the side so they can build their own.
- One-Pot Cheeseburger Mac – If just imagining a sink full of dishes makes you tired, that means it’s the kind of night for a one-pot dinner. Pasta, cheese, tomatoes and onions combine with your choice of protein for a hearty and satisfying comfort meal that might remind you of your own childhood.
- Greek Salad with Cucumbers, Tomatoes and Watermelon – Whether you pack them as a healthy school lunchbox side or serve as a refreshing after-school snack, these salad cups keep weekday flavors fresh and interesting. The combination of cucumbers, watermelon, tomatoes, feta and mint means your loved ones are getting fruits, veggies, protein and herbs all in one. For on-the-go enjoyment, remember to pack the dressing on the side.
- Easy Quesadilla Dippers – Cookie cutters aren’t just for cookies anymore. Eating is generally less of a battle for kids when their food is in fun shapes, so let them choose their star, heart, gingerbread man or dinosaur to make these quesadillas more craveable. Fillings are flexible, too: layer cheese with chicken, beans or cooked veggies of your choice then serve with a side of salsa or guacamole for dipping.
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🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!
recipes
Celebrate Summer with Homemade Peach Ice Cream
Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.
(Feature Impact) Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.
Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.
The recipe requires an ice cream maker, and you’ll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.
Find more summer dessert recipes at Culinary.net.
Peach Ice Cream
Recipe adapted from Stephie Cooks
Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)
- 4 cups fresh peaches, peeled and sliced (5-6 peaches)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons vanilla extract
- 2 cups heavy cream
- Prior to churning: Freeze bowl of ice cream maker 24 hours.
- In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.
- Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.
- Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.
- Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.
Photo courtesy of Unsplash
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🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!
