(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
- 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
- Season steak with salt and pepper. Press seasoning into meat to create even coating.
- 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.
- 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.
- 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
- 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
- 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.
- Remove roast from marinade and pat dry. Season generously with salt and pepper.
- Preheat oven to 250 F.
- 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.
- 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.
- 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.
- 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.
- Carve roast and serve with sauce.
Simon Family Brisket
Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
- 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
- Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
- In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
- Cover with foil and bake 4 hours.
- 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
- 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
- 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
- 2 tablespoons water
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon cornstarch mixed with 4 tablespoons water
- To make Roasted Grapes: Heat oven to 350° F.
- In bowl, combine grapes, olive oil, salt, pepper and cinnamon stick.
- Lightly spray baking sheet with nonstick cooking spray. Pour grape mixture onto baking sheet. Bake 15 minutes. Remove from oven and pour into bowl.
- 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.
- 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.
- Pour Gastrique mixture over Roasted Grapes.
Whole Basted Turkey
- 1 Omaha Steaks Whole Basted Turkey (10 pounds)
- 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.
- 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.
- Roast turkey 2 hours, 45 minutes- 3 hours. Turkey is done when internal temperature measured with kitchen thermometer reaches 165° F.
Source: Omaha Steaks