Take a Bite Out of Nostalgia With Flavor Blasts From the Past
- by Stefanie McLeod
- Last updated Sep 18, 2023
As a century-old company, we know a true classic never goes out of style. We’ve been an authority on gourmet foods since 1917, and we’re committed to much more than sourcing the world’s best proteins – we’re here to deliver fine dining experiences you can enjoy from the comfort of your own home. And with that vision, our fourth-generation family owner, Fred Simon, transformed America’s Original Butcher into something we could really sink our teeth into: a true luxury brand.
A Legacy of Luxury
“Fred Simon was a “foodie” before “foodies” were a thing. We were more of a luxury brand back then. He wasn’t afraid to be a little bit edgy,” shares Omaha Steaks Procurement & Product Development Senior Category Manager BJ Bezousek. “Fred was the pioneer who brought fine dining to your home and spearheaded Omaha Steaks relationship with legendary chef, author, and TV personalities James Beard and Julia Child.”
And it’s with Fred’s passion for delivering an elevated experience to our customers in mind that we were inspired to revisit what we’ve done in the past and bring the spirit of those French and other European cuisine classics back with a modern twist for today’s customers.
Nostalgia Never Tasted So Good
We’re going back to our luxury food roots of yesteryear and giving you the opportunity to cozy up to old favorites or discover flavors that are new to you with our modernized classic lineup.
Baked Brie en Croute
This seasonal appetizer revolves around a generous wheel of brie, a soft cow’s milk cheese that originated in France and delivers rich, buttery, slightly fruity flavors that make it an instant classic. We top this elegant cheese with candied pecans for a sweet crunch and a floral raspberry compote, then wrap it in a puff pastry for a crisp, light, and flaky exterior worthy of its French origins.
Freezer-to-Oven Easy and Ready in One Hour
Assorted Mini Wellingtons
First gaining popularity in the ‘50s and ‘60s, this classic entrée has reemerged – and Omaha Steaks has reimagined it as an assortment of appetizers fit for any appetite or occasion.
- The classic beef Wellington features a beef tenderloin topped with mushroom duxelles (a blend of mushrooms, onions, parsley, and black pepper), which is then sautéed in creamy butter and reduced to a paste-like consistency before being wrapped in a handmade, buttery pastry crust.
- The savory chicken Wellington showcases a juicy and tender chicken breast that’s also topped with mushroom duxelles before being sautéed in butter, reduced to a paste-like consistency, and wrapped in a buttery pastry crust.
- The rustic vegetable Wellington stars a France-inspired ratatouille-style mix of zucchini, eggplant, sweet red peppers, tomatoes, and onions, which are all seasoned perfectly with a blend of herbs and wrapped in a buttery pastry crust.
Freezer-to-Oven Easy and Ready in 25 Minutes
Assorted Mini Wellingtons
First gaining popularity in the ‘50s and ‘60s, this classic entrée has reemerged – and Omaha Steaks has reimagined it as an assortment of appetizers fit for any appetite or occasion.
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- The classic beef Wellington features a beef tenderloin topped with mushroom duxelles (a blend of mushrooms, onions, parsley, and black pepper), which is then sautéed in creamy butter and reduced to a paste-like consistency before being wrapped in a handmade, buttery pastry crust.
- The savory chicken Wellington showcases a juicy and tender chicken breast that’s also topped with mushroom duxelles before being sautéed in butter, reduced to a paste-like consistency, and wrapped in a buttery pastry crust.
- The rustic vegetable Wellington stars a France-inspired ratatouille-style mix of zucchini, eggplant, sweet red peppers, tomatoes, and onions, which are all seasoned perfectly with a blend of herbs and wrapped in a buttery pastry crust.
Freezer-to-Oven Easy and Ready in 25 Minutes
Baked Coq au Vin
Originating from the Burgundy region of France, “Coq au Vin” literally translates to “Rooster with Wine,” an homage to how this classic stew was first crafted. Omaha Steaks interpretation replaces the original’s rooster meat with tender and flavorful pieces of chicken thigh, complemented by sweet and nutty rosemary-seasoned red-skin potatoes, earthy sliced mushrooms, mild leeks, sweet carrot coins, and soft pearl onions, all of which have been slowly braised in a rich Burgundy wine sauce featuring chicken stock, bits of bacon, and a touch of brandy.
Freezer-to-Oven Easy and Ready in One Hour
Chicken Roulade
This French classic takes its name from the French word for “to roll” and starts with an Omaha Steaks whole chicken breast. After being thinly sliced and flattened, the breast is “rolled” around an exquisitely seasoned bread stuffing of savory croutons, woodsy mushrooms, and, of course, delicate celery, sweet red bell peppers, and aromatic onions. We then add a touch of cranberry and apricot sweetness and finish this classic with a Dijon mustard glaze for a tangy surprise.
Freezer-to-Oven Easy and Ready in One Hour
Chicken Roulade
This French classic takes its name from the French word for “to roll” and starts with an Omaha Steaks whole chicken breast. After being thinly sliced and flattened, the breast is “rolled” around an exquisitely seasoned bread stuffing of savory croutons, woodsy mushrooms, and, of course, delicate celery, sweet red bell peppers, and aromatic onions. We then add a touch of cranberry and apricot sweetness and finish this classic with a Dijon mustard glaze for a tangy surprise. https://www.omahasteaks.com/product/Chicken-Roulade-1-24-oz-03697
Freezer-to-Oven Easy and Ready in One Hour
Seasoned Cornish Game Hens
An original Omaha Steaks classic, Cornish game hens are a breed of small chicken that are served whole as individual portions. Their luxuriously tender meat boasts a light flavor that is ideal for seasoning – and we season ours with an impeccable blend of nutty garlic, woodsy rosemary, peppery basil, and minty-sweet thyme for a simply divine experience.
Once Thawed, Ready to Serve in Under One Hour
Individual Soufflé a L’Orange
Save room for dessert because this classic French dish features all of the flavor and decadence of the notoriously complicated soufflé with none of the work. Light and airy, our orange soufflés are made with citrusy orange juice and sweet orange liqueur and are baked in individual ceramic ramekins to complete your elevated experience.
Freezer-to-Oven Easy and Ready in Under 30 Minutes
Individual Soufflé a L’Orange
Save room for dessert because this classic French dish features all of the flavor and decadence of the notoriously complicated soufflé with none of the work. Light and airy, our orange soufflés are made with citrusy orange juice and sweet orange liqueur and are baked in individual ceramic ramekins to complete your elevated experience.
Freezer-to-Oven Easy and Ready in Under 30 Minutes
Rediscover the Tastes That Made Omaha Steaks Famous
Now that you’ve had a taste of the delicious classic sides, entrées, and desserts that await you, we invite you to take a stroll down memory lane and bring back that lovin’ feeling with Omaha Steaks.
Hungry for More Classics?
Satisfy your cravings with these exclusive steakhouse classics recipes!
Steak au Poivre
Steak au poivre is a classic French dish featuring a tender steak served with a rich, creamy peppercorn sauce
by Rachel Quenzer
Get the Steak Au Poivre recipe!
Steak au Poivre
Ingredients
- 2 10 oz. Omaha Steaks Boneless New York Strips
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoons extra virgin olive oil
- 1 large shallot, diced
- 4 cloves of garlic, crushed
- 4 tablespoons unsalted butter, divided
- 3 sprigs of thyme
- 1 tablespoon peppercorns
- 1/3 cup Cognac
- 1/3 cup heavy cream
- Additional sea salt and thyme for topping
Instructions
- Pat steaks dry with paper towels and season with the sea salt and pepper on both sides. Let sit at room temperature for 15 minutes.
- Crush the peppercorns with a mortar and pestle. Crush the garlic, chop the shallot, and divide the butter.
- Heat a cast iron skillet over a medium to high flame and when warm, add the extra virgin olive oil. Once the skillet is hot and the oil is shimmering, add the steaks. Cook 3-4 minutes per side. You want a nice crust to develop so don’t touch them once they’re in the pan.
- Reduce the heat to low and add the garlic, 1 tablespoon of butter, and thyme sprigs. Carefully tilt the pan so the butter and juices collect and then use a spoon to spoon over the steaks a few times.
- Transfer the steaks to a cutting board and let them rest for 10 minutes while you complete the sauce.
- Add the shallots to the skillet and stir for 1 minute until they’re lightly brown. Then add the crushed peppercorns and butter. Let simmer 2 minutes, stirring frequently.
- Remove the pan from the heat and add the Cognac. This will catch fire if it is near the flame so you may want to turn the flame off and move the pan to another burner before adding the Cognac.
- Once it has been added, move the pan back to the burner and turn the heat to low. Let the Cognac reduce to about half and then add the heavy cream. Bring the sauce to a simmer until it coats the spoon.
- Finally, if you like you can add any steak drippings from the cutting board to the sauce.
- Slice the steak against the grain, plate them, and liberally spoon the sauce over the steak.
Tournedos Rossini
Tournedos Rossini is a gourmet French dish with tender filet mignon served on a crispy crouton and topped with foie gras and a rich wine sauce.
by Couple in the Kitchen
Get the Tournedos Rossini recipe!
Tournedos Rossini
Ingredients
- 2 Omaha Steaks Filet Mignons
- 2 slices of day-old bread, cut into a filet-shaped circle
- 4 tablespoons butter
- 1 handful of fresh spinach
- 1.5 oz. package of demi-glace concentrate
- 4 cups beef stock
- 2 slices of foie gras
- Salt and pepper to taste
Instructions
- In a small saucepan, add the demi-glace concentrate and beef stock and simmer for 6 minutes until well combined.
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat and toast each side of the bread to create a toasted crouton.
- Season your filet mignons with salt and pepper.
- Remove the bread from the pan then sear your steaks in the skillet over medium-high heat.
- Add 2 tablespoons butter to the pan and baste the steak with the melted butter until your steak reaches your desired internal temperature.
- Remove the steaks and allow them to rest.
- Next, add a handful of spinach into the skillet, mixing it with the butter and brown bits from the steak. Cook until the spinach is wilted.
- Remove the spinach from the pan and add the sliced foie gras to sear the top and bottom.
Plating Instructions
- Add the bread crouton to the bottom of the plate.
- Top with a spoonful of the wilted spinach.
- Then, top with the filet mignon.
- Add a slice of foie gras to the top.
- Drizzle with the demi-glace sauce.
- Garnish with fresh herbs, if desired.
Steak Florentine
Steak Florentine is a classic Italian dish featuring a thick-cut T-bone or porterhouse steak and served family style.
by Matt Eads from Grillseeker
Get the Steak Florentine recipe!
Steak Florentine
Ingredients
- 1 48 oz. Omaha Steaks King Cut T-Bone
- 2 tablespoons olive oil
- 2 teaspoons coarse kosher salt
- ½ cup warm clarified butter, optional
- 1 tablespoon sea salt, flakes
- 2 lemons, cut in half (optional)
- 3 tablespoons fresh parsley, chopped
Instructions
- Remove the thawed steak from the refrigerator three hours prior to grilling it. Season the steak on both sides and the edges with coarse kosher salt.
- Light your grill and set it up for two zone cooking, one high heat side and one medium heat side.
- Pat your steak dry with a paper towel, then lightly coat it with olive oil. Place the steak on the grill grate, directly over high direct heat. Turn the steak on the grill grate above the high heat every 45 seconds for a total of eight minutes, four minutes per side.
- Move the steak to the medium heat side of the grill and position it on its end (bone side on the grate). Allow it to cook for four additional minutes. If there are any flare ups, reposition the steak to a different area of the grill. While the steak is cooking, place the optional lemons on the grill, cut side down, over high direct heat.
- After 12 minutes total, remove the steak and lemons from the grill.
- Tent the steak with aluminum foil for five minutes, then slice the steak off the bone into thick portions.
- Place the steak and bone on a warm serving platter. Drizzle the steak with warm clarified butter, flake sea salt and parsley. Serve family style, squeezing optional charred lemon juice on the steak as desired.
Steaks for Everyone
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