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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, fl avorful cuts of fi let mignon, hand-cut by master butchers at Omaha Steaks to make your family’s holiday truly special. To fi nd more holiday recipe inspiration, visit 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

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, fl at 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 fi let 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 fi lets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan. Flip fi lets and butter baste about 20 seconds. Cook fi lets 3 minutes for medium-rare. Remove fi lets 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 fi let mignon. Place honey-lemon glazed carrots next to fi let mignon and mashed potatoes. (Family Features) #16383 Source: Omaha Steaks


pounds russet potatoes, medium diced, skin on cold water


teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided


pound unsalted butter cloves garlic, minced

4 1

cup heavy cream


teaspoon ground white pepper, plus additional, to taste, divided


cup fresh-squeezed lemon juice

1/2 1/4

teaspoon sumac teaspoon lemon zest

2 1

pinches kosher salt, plus additional, to taste, divided pinch ground black pepper, plus additional, to taste, divided water


pound baby rainbow carrots


cup olive oil


tablespoon unsalted butter


Omaha Steaks Private Reserve Filet Mignons (7 ounces each)

2 1 2 1

tablespoons kosher salt tablespoon sumac

teaspoons ground black pepper teaspoon dried thyme leaves


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



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