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Ingredients
US|METRIC
4 SERVINGS
- 2 steaks (Omaha, Butcher’s Cut Filet Mignons, 5-6 ounces each, thawed)
- 2 tsp. kosher salt
- 2 Tbsp. coarsely ground black pepper
- 1 Tbsp. vegetable oil
- 2 Tbsp. butter (divided)
- 1/3 cup brandy (or cognac)
- 1 cup cream
- 1 Tbsp. Dijon mustard
- 3 cups red wine (divided)
- 1/4 cup olive oil
- 3 cloves garlic (minced)
- 2 Tbsp. coarse ground mustard
- 1 bay leaf
- 1 bone (Omaha Steaks, In Frenched Prime Rib Roast, 4 pounds, thawed)
- 1 Tbsp. kosher salt (plus additional, to taste, divided)
- 1 Tbsp. ground pepper (coarse, plus additional, to taste, divided)
- 2 Tbsp. canola oil
- 1 onion (quartered)
- 4 carrots (quartered)
- 4 celery stalks (quartered)
- 1 head garlic (halved horizontally)
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups beef stock (divided)
- 3 Tbsp. unsalted butter
- 1 beef brisket (Omaha Steaks, Flat, 2 pounds, thawed)
- 1.1 oz. dry onion soup mix
- 14 oz. whole cranberries
- 1 cup chili sauce
- 1 cup ginger ale
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