Go Back
–+ servings
Print Recipe

Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes

 This filet mignon recipe delivers a gourmet steakhouse experience right at home.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Servings: 2
Author: Chef David Rose

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