Filet Mignons

• Thaw filets in refrigerator overnight; remove from refrigerator, pat dry with paper towels, and season liberally with salt and pepper; allow to come to room temperature over about 20 minutes.
• Add grapeseed oil to large saucepan and bring to medium-high heat.
• Sear filets for about 3 minutes on one side, until a nice crust has formed, then add butter, flip filets, and butter baste for about 30 seconds; continue to cook for about 2 minutes for medium-rare doneness. For a different steak doneness, refer to the Omaha Steaks cooking chart.
• Remove filets from pan and place on cutting board to rest for 5 minutes.

Diane Sauce

• Add mushrooms and pinch of salt and pepper to still-hot filet pan and sauté for about 90 seconds, then add shallots and garlic and sauté for another 30 seconds.
• Then turn off burner, add cognac or brandy, and deglaze pan. Chef’s Note: Alcohol will produce flames once added, use caution.
• Wait for flames to die down, then set burner to medium-high again.
• Cook until alcohol is reduced to 1/3 in volume, about 1 minute, then add tomato paste and cook for about 30 seconds.
• Add beef stock, heavy cream, Dijon mustard, and Worcestershire sauce and whisk all ingredients until fully incorporated; bring to a boil and then reduce to medium heat. Cook for about 4 minutes, until reduced to 2/3 in volume and sauce-like consistency.
• Stir in chives and season to taste with salt and pepper.
• Plating: Place garlic mashed potatoes on plate first, top with seared filet, and finish with Diane sauce.

Garlic Mashed Potatoes

Microwave Instructions:

• Do not thaw.
• Remove plastic overwrap and place in microwave.
• Cook on high for 3-4 minutes.
• Stir and cook for one additional minute or until potatoes reach 165 degrees Fahrenhiet, as indicated by a food thermometer.
• Remove from microwave, stir, let stand 2 minutes, and serve.

Oven Instructions:

• Do not thaw.
• Preheat oven to 350 degrees Fahrenheit.
• Remove plastic overwrap and place on oven-safe baking sheet.
• Place on center rack in oven and cook for 45-50 minutes for or until potatoes reach 165 degrees Fahrenheit, as indicated by a food thermometer.
• Remove from oven, stir, let rest 2 minutes, and serve.