(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.

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

1. 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.
2. 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.
3. 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.
4. Season with salt and white pepper, to taste.
5. To make honey-lemon glazed carrots: In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper.
6. Preheat oven to 425 F.
7. 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.
8. In large saute pan over medium-high heat, add oil and butter.
9. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
10. 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.
11. To make sumac-crusted filet mignon: Thaw filet mignons in refrigerator overnight, pat dry with paper towels then bring to room temperature 30 minutes.
12. In small bowl, whisk kosher salt, sumac, black pepper and dried thyme. Season steaks on all sides.
13. In cast-iron pan over high heat, add grapeseed oil.
14. Place filets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan. 
15. Flip filets and butter baste about 20 seconds. Cook filets 3 minutes for medium-rare.
16. Remove filets from pan and top each with 1/2 tablespoon butter. Rest steaks 7-8 minutes.
17. 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

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Watch video to see how to make this recipe!

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Servings: 2

Blue Cheese Chive Butter:

• 4          ounces unsalted butter, cubed
• 4          ounces blue cheese
• 1          tablespoon fresh chives, minced
• 1/4       teaspoon kosher salt
• 1/4       teaspoon black pepper

Filet Mignon:

• 2          Omaha Steaks Private Reserve Filet Mignons
• Omaha Steaks Private Reserve Rub

1. To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper. 
2. Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
3. Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
4. Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm. 
5. To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.
6. Prepare grill for 500 F direct heat.
7. For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
8. Rest 7-8 minutes before serving.
9. Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Source: Omaha Steaks

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

• 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

• 1 cup cherry fruit spread
• 3/4 cup dark spiced rum
• 3/4 cup cola
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt

1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

• 1/4 cup minced fresh Italian parsley
• 1/4 cup minced fresh oregano
• 1/4 cup minced fresh thyme leaves
• 1/4 cup minced fresh rosemary leaves
• 3 fresh garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/2 cup canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Prime Rib Roast:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
• kosher salt, to taste
• ground black pepper, to taste
• 1/4 cup canola oil

Garlic Butter Mushrooms:

• 6 tablespoons olive oil
• 1/2 cup small diced yellow onion
• 4 fresh garlic cloves, minced
• 1 pound button mushrooms, cleaned and quartered
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped Italian parsley

1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, warm oil over medium-high heat.
6. Sear roast on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
8. Cook until internal temperature is 10 F below desired cooking doneness.
9. Rest 15-20 minutes before slicing.
10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

• 2 cups roasted cashews
• 1 tablespoon chicken bouillon
• 1 tablespoon, plus 1 teaspoon, smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 2 teaspoons. ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

"Red Rice" Risotto:

• 3 tablespoons canola oil
• 1/2 cup diced yellow onion
• 3 fresh garlic cloves, smashed
• 1/2 cup diced red bell pepper
• 1 tablespoon tomato paste
• 1 large beefsteak tomato (about 1/2 pound), chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
• 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups Arborio rice
• 4 cups warmed chicken stock, divided
• 1/2 cup finely chopped Italian parsley
• 1 cup freshly shredded Parmesan cheese

Filet Mignon:

• 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
• kosher salt
• ground black pepper
• 4 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 clove garlic
• 1 thyme sprig

1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
4. Remove from heat and finely blend in food processor. Set aside.
5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
10. In large cast-iron skillet, warm canola oil over medium-high heat.
11. Place filets in skillet and sear 3 minutes.
12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

• 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
• 2          teaspoons kosher salt
• 2          tablespoons coarsely ground black pepper
• 1          tablespoon vegetable oil
• 2          tablespoons butter, divided
• 1/3       cup brandy or cognac
• 1          cup cream
• 1          tablespoon Dijon mustard

1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

• 3          cups red wine, divided
• 1/4       cup olive oil
• 3          cloves garlic, minced
• 2          tablespoons coarse ground mustard
• 1          bay leaf
• 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
• 1          tablespoon kosher salt, plus additional, to taste, divided
• 1          tablespoon coarse ground pepper, plus additional, to taste, divided
• 2          tablespoons canola oil
• 1          onion, quartered
• 4          carrots, quartered
• 4          celery stalks, quartered
• 1          head garlic, halved horizontally
• 4          sprigs fresh thyme
• 2          sprigs fresh rosemary
• 2          cups beef stock, divided
• 3          tablespoons unsalted butter

1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
3. Preheat oven to 250 F.
4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

• 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
• 1          package (1.1 ounces) dry onion soup mix
• 1          can (14 ounces) whole cranberries
• 1          cup chili sauce
• 1          cup ginger ale

1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
3. Cover with foil and bake 4 hours.
4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

(Family Features) Gearing up for a big crowd at your holiday festivities can provide moments of excitement, stress, fun and plenty of other emotions as the big dinner draws near. This year, avoid any nagging feelings of doubt with this step-by-step guide to prepare for large gatherings.

Plan in advance. Even if you're typically the last-minute type, the hectic holiday season is no time to wait until a few days ahead of the celebration to throw meals and more together. Instead, be sure to put together a guest list and send invites at least a few weeks out. Take inventory of supplies like silverware, plates, serving dishes and any accessories you'd like to feature at the table. Make an outline of the food each guest is bringing, or, if you'll supply all the food, ensure there will be plenty for everyone - don't forget to take into account special diets or allergies.

Make a list. Planning only takes you so far if you don't write everything down. Once the menu is determined, list out what you'll need to make the magic happen. Don't forget to jot down easily overlooked items that can be picked up the day of, such as ice.

Remember to thaw. One surefire way to make the big day a big disaster is to forget to thaw your main course. If you're planning to roast a turkey - perhaps the most common centerpiece - remember it takes around a day to thaw for every two pounds of meat. So, for example, it could take close to a week for a 14-pound turkey to fully thaw prior to cooking.

Prep the day before. There are many tasks (big and small) that can be taken care of the day before guests arrive, making the holiday less stressful for hosts. From whipping up simple appetizers like dips to giving the house a thorough cleaning, there's plenty of pressure that can be taken off your shoulders 24 hours in advance. If you really want to make the big day a breeze, consider cooking your main dish, slicing the meat and placing it in reheating pans one day prior.

Create a schedule. No matter how far in advance you plan or how much prep you complete prior to the festivities, there will always be day-of work to be done. With guests coming in and out, it can be helpful to lay out what's known as a "fire list," which details times chronologically for when things need done, such as starting the oven to warm the turkey or simply remembering to lay out dessert following the meal.

Find more holiday hosting tips and meal solutions at omahasteaks.com.

Butcher's Butter Filet Mignon Roast Garnish

• 1/4 cup salted butter
• 1/4 cup duck fat
• 1/2 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 clove garlic, minced
• 1/2 anchovy filet, minced
• 1/8 teaspoon black pepper
• 1 prepared Omaha Steaks Filet Mignon Roast

1. In small saucepan, combine butter, duck fat, rosemary, thyme, garlic, anchovy filet and black pepper. Heat on low 3-5 minutes until fragrant. Remove from heat and serve over Filet Mignon Roast.

Roasted Grape Gastrique

Roasted Grapes:

• 4 cups assorted grapes (picked, washed and dried)
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cinnamon stick
• nonstick cooking spray

Gastrique:

• 2 tablespoons water
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

1. To make Roasted Grapes: Heat oven to 350° F.
2. In bowl, combine grapes, olive oil, salt, pepper and cinnamon stick.
3. Lightly spray baking sheet with nonstick cooking spray. Pour grape mixture onto baking sheet. Bake 15 minutes. Remove from oven and pour into bowl.
4. To make Gastrique: In small saucepan, combine water and sugar. Bring to boil over medium-high heat, 5-7 minutes, until sugar starts to brown.
5. Remove from heat and slowly add vinegar. Return to heat and stir until combined. Add cornstarch and water mixture; bring to boil. Remove from heat.
6. Pour Gastrique mixture over Roasted Grapes.

Whole Basted Turkey

• 1 Omaha Steaks Whole Basted Turkey (10 pounds)

1. Thaw turkey completely in refrigerator 3-4 days or, keeping turkey in vacuum-sealed packaging, place in sink full of cold water 5-7 hours, changing water approximately every 30 minutes.
2. Heat oven to 350° F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided; secure bag with twist tie. Place bag in deep roasting pan. Using fork, puncture 6-8 holes in top of bag. For extra browning or crispness, slit top of bag for final 20-30 minutes of roasting.
3. Roast turkey 2 hours, 45 minutes- 3 hours. Turkey is done when internal temperature measured with kitchen thermometer reaches 165° F.

Source:  Omaha Steaks