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
1tablespoon 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.
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
1package (1.1 ounces) dry onion soup mix
1can (14 ounces) whole cranberries
1 cup chili sauce
1cup 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.
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.