Sheet Pan Filet Mignon and Gnocchi with Garlic and Sage Brown Butter
Servings: 4
Ingredients
- 4 (5 oz.) Omaha Steaks Butcher's Cut Filet Mignons, thawed and patted dry
- 2 teaspoons Omaha Steaks Seasoning or your favorite all-purpose seasoning
- 2 teaspoons grapeseed oil or other high smoke point oil
- 1 pound mixed mushrooms, cleaned, trimmed, and quartered
- 1 (16 oz.) package shelf stable potato gnocchi, separated
- 1 pound asparagus, washed and cut into 2” pieces
- 1 large shallot, thinly sliced
- 4 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons salted butter
- 1 tablespoons fresh sage, finely chopped
- 2 large garlic cloves, thinly sliced
Instructions
- Preheat oven to 425° F.
- In a medium mixing bowl, combine mushrooms, gnocchi, asparagus, shallot, 4tablespoons olive oil, salt, and pepper; toss to coat.
- Line a sheet tray with foil or parchment paper and spread gnocchi mixture in an even layer.
- Place sheet pan in oven on center rack and bake for 15 minutes.
- Preheat a large skillet to medium-high
- Remove steaks from packaging, pat dry, and season evenly with Omaha Steaks Seasoning.
- Add grapeseed oil and seasoned steaks to pan and sear 2-3 minutes per side.
- Remove steaks from pan and set aside.
- Add butter to pan and reduce heat to medium. Cook until butter begins to brown, then add sage and sliced garlic. Immediately remove from heat and set aside.
- Remove sheet pan from oven.
- Make 4 wells in gnocchi mixture and place a steak in each well.
- Return sheet pan to oven and cook for 5 minutes or until steaks have reached 125° F, or desired doneness.
- Remove sheet pan from oven; rest 5 minutes and serve topped with garlic and sage brown butter