Make the Holidays Magical with Hearty Meals

ROASTED CHATEAUBRIAND with RED WINE GRAVY and LEMON-GARLIC ASPARAGUS

Prep time: 15 minutes • Cook time: 90 minutes

CHATEAUBRIAND

• 1 Omaha Steaks Chateaubriand (2-4 pounds)

• Kosher salt

• Ground black pepper

• 1/4 cup grapeseed oil

RED WINE GRAVY

• Reserved chateaubriand juices

• 1 medium shallot, small diced

• 2 garlic cloves, minced

• 1 1/2 cups red wine

• 4 tablespoons unsalted butter, divided

• 2 tablespoons all-purpose flour

• 2 1/2 cups water

• 2 beef bouillon cubes

• 1 tablespoon stone ground mustard

• Kosher salt, to taste

• Ground black pepper, to taste

LEMON-GARLIC ASPARAGUS

• 1/4 cup olive oil

• 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water

• 1 pinch kosher salt, plus additional, to taste, divided

• 1 pinch ground black pepper, plus additional, to taste, divided

• 1/4 teaspoon crushed red pepper flakes

• 2 garlic cloves, minced

• 1/2 lemon, juice only

• 2 tablespoons unsalted butter

To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.

Preheat oven to 250 F. In large cast-iron pan, bring grapeseed oil to high heat.

Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.

Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Rest chateaubriand 15-20 minutes. Slice to desired thickness.

To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.

Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.

Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.

Add water and bouillon cubes; bring to boil then whisk in stone ground mustard. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.

Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.

To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.

Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.

Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.

Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.

Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

PEPPER-CRUSTED PRIME RIB with CREAMY HORSERADISH SAUCE and CRUSHED POTATOES

Prep time: 10 minutes • Cook time: 2 1/2 hours • Servings: 4-6

CREAMY HORSERADISH SAUCE

• 15 ounces crema or sour cream

• 1/3 cup mayonnaise

• 2 tablespoons horseradish

• 2 tablespoons apple cider vinegar

• 2 tablespoons minced fresh chives

• 2 teaspoons Worcestershire sauce

• 1 tablespoon fresh lemon juice

• 1 teaspoon hot sauce

• 1/2 teaspoon kosher salt, plus additional, to taste, divided

• 1/2 teaspoon white pepper, plus additional, to taste, divided

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon smoked paprika

PEPPER RUB

• 3 tablespoons kosher salt

• 1 tablespoon ground peppercorn medley

• 2 teaspoons ground guajillo chili

• 1 teaspoon dried thyme leaves

PRIME RIB

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)

• Pepper rub

• 1/4 cup grapeseed oil

CRUSHED POTATOES

• 1 pound baby red skin potatoes

• Cold water

• 1 pinch kosher salt, plus additional, to taste, divided

• 1/4 cup olive oil

• 2 garlic cloves, minced

• 2 tablespoons finely minced Italian parsley

• Ground black pepper

To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.

To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.

To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.

Preheat oven to 250 F. In large cast-iron pan, bring grapeseed oil to medium-high heat.

Sear prime rib on all sides until golden brown, 2-3 minutes per side.

Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness. Rest prime rib 15-20 minutes. Slice to desired thickness.

To make crushed potatoes: Preheat oven to 425 F.

Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.

Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.

In medium bowl, whisk olive oil, garlic and parsley.

Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.

Serve prime rib with crushed potatoes and creamy horseradish sauce.