Grilled Filet Mignon With Roasted Leeks and Fennel
The perfect complement to a mouthwateringly mild filet mignon, this fresh and fun side dish features the delicate licorice flavor of fennel and the subtly nutty profile of leeks.
Servings: 4 servings
Ingredients
Filet Mignons
- 4 5 oz. Omaha Steaks Butcher's Cut Filet Mignons thawed
- 2 tablespoons olive oil
- 2 teaspoons Omaha Steaks Seasoning
- Roasted leeks and fennel
Roasted Leeks and Fennel
- 1 tablespoon olive oil
- 1/2 yellow onion, sliced
- 1 tablespoons garlic, chopped
- 2 large leeks, halved and sliced 1/4" thick
- 1 large bulb fennel, sliced 1/8" thick
- 1 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon butter
Instructions
Filet Mignons
- Bring thawed filets to room temperature for 20 to 25 minutes, then pat dry with paper towel.
- Brush steaks with olive oil and season with Omaha Steaks Seasoning.
- Preheat grill to high; cook steaks to medium-rare (130 to 140 degrees Fahrenheit) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.
- Serve with prepared roasted leeks and fennel.
Roasted Leeks and Fennel
- Preheat oven to 450 degrees Fahrenheit.
- Place olive oil, onion, garlic, leeks, fennel, salt, pepper, and butter in a roasting pan.
- Roast in oven for 1 hour.