Pan Roasted Chateaubriand with Miso Glazed Shiitake Mushrooms and Sweet & Spicy Brussels Sprouts with Bacon
Complement the mild, delicious flavor of filet mignon roast with Asian-inspired sides and plenty of bacon
Servings: 6 servings
Ingredients
Miso Glazed Shiitake Mushrooms
- 8 oz. shiitake mushrooms sliced
- 2 garlic cloves minced
- ¼ cup shallots minced
- 2 T. red miso paste
- ½ cup dry sake wine
- 1 T. Italian parsley chopped
- 3 T. olive oil
- salt and freshly ground black pepper
Sweet & Spicy Brussels Sprouts with Bacon
- 1/2 lb. brussels sprouts
- 4 slices Omaha Steaks Applewood-Smoked Steak Cut Bacon cut into 1" cubes
- 1 T. oil
- 2 garlic cloves minced
- 1 T. gochujang paste
- 1 T. molasses
- salt and freshly ground pepper
Chateaubriand
- 3 lb. Omaha Steaks Private Reserve Chateaubriand or any Omaha Steaks chateaubriand
- salt and freshly ground pepper
- olive oil
Instructions
Miso Glazed Shiitake Mushrooms
- In a large pan add olive oil, bring to medium-high heat and add mushrooms, shallots, and garlic.
- Add a pinch of salt and pepper and sauté until fork-tender about 4-5 minutes.
- Add miso paste and sake wine to pan and sauté for about 2-3 minutes until it reaches a sauce-like consistency.
- Finish with parsley and season to taste with salt and pepper, if needed.
Sweet & Spicy Brussels Sprouts with Bacon
- Blanch Brussels sprouts in salted water for 2minutes, drain and cool down with cold water, and cut in half.
- Bring large cast iron pan to medium-high heat, add olive oil and bacon and sauté until golden brown, about 5 to 6 minutes. Remove bacon from pan and reserve bacon fat.
- Place Brussels sprouts flat side down in pan and sear 2 to 3 minutes until golden. Flip Brussels sprouts, add garlic, a pinch of salt and pepper and sauté about 30 seconds.
- Add gochujang paste and molasses and sauté about 2 minutes until turns into pan sauce, add cooked bacon back into pan and stir until well incorporated.
- Season to taste with salt and pepper.
Chateaubriand
- Bring chateaubriand to room temperature, pat dry with paper towels, and generously season with salt and pepper.
- Preheat oven to 250 degrees F.
- In a large cast iron pan/sauté pan lightly coat with olive oil and bring to high heat
- Sear chateaubriand on all sides until nicely browned, about 2 to 3 minutes on each side.
- Place chateaubriand on a roasting rack, or wire rack over a sheet pan; place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate cooking doneness.
- Rest chateaubriand for 15 to 20 minutes, and then slice as desired.
- Serve with mushrooms and Brussels sprouts