Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes Recipe
- by Chef David Rose
- Last updated Jul 9, 2024
There’s no better way to celebrate a special occasion than to prepare a mouthwatering meal fit for royalty. This blue cheese chive butter-rested filet mignon with fully loaded Hasselback potatoes recipe brings the steakhouse to your house.
Why We Love This Recipe
With a ridiculously tender Omaha Steaks Private Reserve® Filet Mignon dripping with savory juices and creamy blue cheese chive butter as the centerpiece, and the uniquely textured and flavor-packed fully loaded Hasselback potato as a side, this recipe delivers a gourmet steakhouse experience right at home.
Tools You’ll Need Before You Start
- Rubber Spatula
- Medium Bowl
- Plastic Wrap
- Chopsticks
- Medium Cast Iron Pan
- Aluminum Foil
- Small Bowl
- Whisk
- Sous Vide Bag
How to Cook Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes
This recipe’s shining star is the Omaha Steaks Private Reserve® Filet Mignon. The best of the best, this Private Reserve® cut is aged for at least 35 days and extra-trimmed by our master butchers for fork-tender perfection. Learn more about filet mignon and why it is so special. The steak achieves a new level of juiciness when topped with the combination of sharp and creamy blue cheese, onion-like chives, and mellow unsalted butter. This dish is wonderfully complemented with a fully loaded potato that’s crispy on the outside, tender on the inside, and all around delicious! Let’s get cooking!
1. Butter Up!
Why use just any pat of butter to top your steak when you can make one that’s loaded with flavor and unique textures? A savory combination of tangy, piquant blue cheese, mild, oniony chives, and creamy butter make up this gourmet steak-topper. Once you’ve created yours, make sure you allow it to chill in the refrigerator for 1 to 2 hours until it is firm and ready to use.
2. Perfect a Swedish Potato Technique
The name may sound complicated, but Hasselback potatoes are surprisingly easy to make! Created in the 1940s in the Swedish restaurant after which it is named, the Hasselback technique simply requires you to cut a potato into thin slices without completely cutting through, so all the slices remain attached to the potato. While you prepare the grill for 450 degrees indirect heat, place chopsticks on the lengthwise sides of your russet potatoes. Then, using the chopsticks as a guide, slice 1/4” thick slices, stopping about 1/2” from the bottom.
Next, line a medium cast iron pan with aluminum foil, spray with a thin layer of nonstick cooking spray, and add your sliced potatoes. Whisk melted butter and olive oil together in a small bowl, then pour the mixture over the potatoes and evenly season with salt and pepper. Cook the potatoes on your grill for 50 to 60 minutes until they’re tender and golden brown, then remove the pan and place small cheese slices between each potato slice you cut. Finally, return the pan to the grill, cooking until your cheese has melted, and top the potatoes with sour cream, bacon, and chives.
3. Prepare This Meal’s MVP
While your potatoes are cooking, it’s time to prepare the most important part of the meal: Omaha Steaks Private Reserve® Filet Mignon. Follow our steak thawing guide for helpful tips on properly thawing the filet mignons and then bring to room temperature, which should take about 20 minutes. Once ready, pat dry and season on both sides with salt and pepper. Next, we’re going to prepare the grill for 500 degrees direct heat and sous vide the steaks to achieve the perfect sear.
Place the seasoned filets, garlic cloves, and thyme sprig in a sous vide bag and vacuum seal it. Then cook them in the water bath for 1 hour until they reach a temperature of 10 degrees below desired cooking doneness temperature. Not sure what that looks like? Omaha Steaks doneness guide has you covered!
Next, remove the sous vide filets and sear directly on the grill for about 90 seconds to 2 minutes on each side, until charred and browned, and allow it to rest for 7 to 8 minutes. And for the big finishing act, slice the chilled blue cheese chive butter we prepared earlier into 1/2” pieces and place on top, where it will melt and coat the filet for the juiciest, most spectacular bite you will ever take.
Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes
Ingredients
Blue Cheese Chive Butter
- 4 oz. unsalted butter, cubed
- 4 oz. blue cheese
- 1 tablespoon fresh chives, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Fully Loaded Hasselback Potatoes
- 2 medium russet potatoes, wash/scrubbed
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 strips Omaha Steaks Fully Cooked Bacon Slices, diced
- 4 cheddar cheese slices, divided into eighths
- 2 oz. sour cream
- 1/4 cup chives, finely chopped
- 2 chopsticks
- Nonstick cooking spray
Grilled Filet Mignon
- 2 Omaha Steaks Private Reserve® Filet Mignons
- 2 garlic cloves, smashed
- 1 thyme sprig
- 1 tablespoon unsalted butter
- Salt and pepper
Instructions
Blue Cheese Chive Butter
- Place all ingredients into a medium bowl and use a rubber spatula to fold and incorporate.
- Section 18” of plastic wrap and place blue cheese butter about 6” above the bottom
- Take the bottom portion of the plastic wrap and place it over the blue cheese butter, then shape the butter into a 1.5” cylinder.
- Continue to roll butter in plastic; pinch the ends of the plastic wrap while rolling to tighten cylinder.
- Once size and tightness are achieved, tie off loose ends of the plastic wrap and chill in the refrigerator for 1 to 2 hours, until blue cheese chive butter is chilled and firm.
Fully Loaded Hasselback Potatoes
- Pre-heat grill to 450 degrees indirect heat.
- Place chopsticks on the lengthwise sides of russet potatoes; using chopsticks as a guide, slice 1/4” thick slices, stopping about 1/2” from the bottom. DO NOT fully cut through potato
- Line a medium cast iron pan with aluminum foil, spray with a thin layer of nonstick cooking spray, and add sliced potatoes.
- In a small bowl, whisk together melted butter and olive oil, then pour over the potatoes.
- Evenly season potatoes with pre-measured salt and pepper.
- Cook potatoes on grill for 50 to 60 minutes until tender and golden brown.
- Remove pan and place small cheese slices between each slice.
- Return pan to grill and continue cooking until cheese has melted, about 3 minutes
- Finish potato by topping with sour cream, bacon, and chives.
Grilled Filet Mignon
- Remove fully thawed filet mignons from fridge and bring to room temperature, about 20 minutes; pat dry and season on both sides with salt and pepper.
- Place seasoned filets, garlic cloves, and thyme sprig in sous vide bag and vacuum seal.
- Cook the filets in water bath for 1 hour at a temperature of 10 degrees below desired cooking doneness temperature.
- Prepare grill for 500 degrees direct heat.
- Remove sous vide filets and sear directly on grill, about 90 seconds to 2 minutes on each side until charred and browned.
- Rest for 7 to 8 minutes before serving.
- Slice chilled butter into 1/2” pieces and place on top of filet; serve with Hasselback potatoes
More Delicious Private Reserve® Recipes
- Parmesan-Crusted Ribeye with Garlic Mashed Potato Purée and Wok-Fried Green Beans
- New York Strip Steak Oscar Style with Brown Butter Chive Gnocchi
- Filet Mignon with Caponata & Creamy Orzo Pasta with Pancetta
- Surf & Turf – Herb Butter Strip Steak with Wild Argentinian Red Shrimp and Spicy Buttered Broccolini
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