Are you ready to claim the title of grill master this summer? This BBQ-spiced filet mignon is the perfect summer dish to elevate your grilling game. Whether hosting an epic backyard barbeque or serving a delicious Father’s Day meal, this steak will steal the show. This fork-tender BBQ-spiced filet mignon recipe is sure to become a summertime favorite.
Why We Love This Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw Recipe
Creating the perfect summertime meal is easy with Omaha Steaks Butcher’s Cut Filet Mignons! This world-famous cut delivers a fork-tender texture with a mild flavor, perfectly complemented by a BBQ dry rub. Add tangy Brussels sprouts, slaw, and grilled potato skins; you’ve got everything needed to create an unforgettable summer meal.
Tools You’ll Need Before You Start
- 1 Medium Bowl
- Medium Pot
- 1 Whisk
- 1 Plate
- 1 Medium Cast-Iron Pan
- 1 Fork
- 1 Spoon
- 1 Plate
- 1 Small Bowl
- 1 Grill Pan
- Meat Thermometer
- Cutting Board
- Plastic Wrap
How to Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw
Summer grilling at its best starts with steak! And this Omaha Steaks Butcher’s Cut Filet Mignon is your grill’s best friend. These filets are USDA Certified Tender, trimmed twice by master butchers to remove exterior fat, and aged at least 30 days to ensure maximum tenderness for a fork-tender experience. And when it comes to fully loaded potato skins, not just any bacon will do! Omaha Steaks Applewood Smoked Steak-Cut Bacon is cured, smoked, and super thick. Let’s get started!
1. From Ordinary to Extraordinary – Slaw Gets a Flavor Boost
This slaw dressing is simple yet packs both a tangy and sweet punch. In a medium bowl, combine vegetable oil, whole grain mustard, apple cider vinegar, maple syrup, Worcestershire sauce, salt, pepper, and red pepper. Whisk everything together until well mixed, and season to taste with additional salt and pepper. Set aside until you’re ready to toss your Brussels sprouts slaw.
2. It’s a Sear-iously Delicious Brussels Sprouts Slaw
Take your Brussels sprouts to the next level with a vibrant slaw that achieves the perfect balance of grilled tenderness and exceptional flavor. Start by preheating your grill to 450 degrees Fahrenheit indirect heat. While the grill warms up, boil heavily salted water in a medium-sized pot and cook Brussels sprouts for two minutes. Drain and rinse with cold water until they’re cool, then pat them dry and toss them with olive oil in a medium bowl, then transfer to a grill pan.
Grill on each side for 90 seconds to two minutes until slightly charred and marked with grill lines. Remove them from the grill and thinly slice. Combine the Brussels sprouts with red onions and green onions, cilantro, parsley, and a pinch of salt and pepper in the same, cleaned, medium bowl. Toss lightly with the slaw dressing, and season with more salt and pepper as needed.
3. Grilled Potatoes: Crispy and Totally Addictive
These perfectly grilled potato skins feature a crispy, charred exterior and a soft, tender inside. Start by piercing the potatoes with a fork about four times on each side. Toss the potatoes with olive oil and season with kosher salt and black pepper. Double-wrap with plastic wrap and place on a plate. Microwave on high for 10 minutes, then let them cool for about five minutes. Slice the potatoes in half lengthwise and scoop out the insides with a spoon, leaving about one inch of potato filling in the skin.
Next, heat a cast-iron pan over medium and add grapeseed oil and diced bacon, sautéing for about eight minutes until the bacon is browned and fully cooked.
Now it’s time to grill! Keep your grill at 450 degrees Fahrenheit and place the potatoes flesh-side down for one minute. Flip them over, then divide the cheese and bacon between all four potato skins. Grill for an additional three to four minutes or until the cheese has melted. Remove the potatoes from the grill and finish with a drizzle of sour cream, extra bacon, sliced scallions, and a light sprinkle of salt and pepper.
4. The Ultimate BBQ Flavor Boost
This BBQ dry rub is your go-to blend for savory, smoky, and slightly spicy flavors. Combine kosher salt, black pepper, paprika, cumin, garlic powder, and onion powder in a small bowl. Mix all of the ingredients until fully incorporated and put aside until it’s time to season the steaks.
5. Get Your Grill On: Filet Mignon at Its Best
There’s nothing quite like a perfectly grilled filet mignon. This steak is a true standout with its melt-in-your-mouth tenderness and fork-tender texture. Start by thawing your filet in the refrigerator overnight or using our convenient quick-thaw Once thawed, pat dry, drizzle with grapeseed oil, and generously season with the BBQ rub. Let the filets rest at room temperature for about 20 minutes.
Let’s grill! With the grill at 450 degrees Fahrenheit, add filets and cook for about four to five minutes per side for medium-rare doneness (130–135 degrees Fahrenheit per a meat thermometer), then let them rest on a cutting board for about six minutes. Check out our helpful Omaha Steaks steak doneness guide for different steak doneness.
So, this summer, skip the usual and elevate your grilling game with a meal that’s as memorable as the season itself – there’s nothing better than perfectly aged, master-butcher-trimmed filet mignons cooked over a hot grill – guaranteed to bring the flavors of summer to life.
Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw Recipe
Ingredients
BBQ-Spiced Filet Mignons
- 4 8 oz. Omaha Steaks Butcher’s Cut Filet Mignons
- BBQ Dry Rub
- 4 teaspoons grapeseed oil
BBQ Dry Rub
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Slaw Dressing
- 1/4 cup vegetable oil
- 1 tablespoon whole grain mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon + 1 teaspoon maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
Grilled Brussels Sprouts Slaw
- 1 lb. Brussels sprouts, scrubbed/cleaned
- Slaw dressing
- 2 green onion stalks, minced
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Potato Skins
- 2 medium russet potatoes, washed and scrubbed
- 2 teaspoons olive oil
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon diced into 1” pieces
- 1 tablespoon grapeseed oil
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 scallions, thinly sliced
Instructions
Slaw Dressing
- Add all ingredients into a medium bowl and whisk until fully incorporated.
- Season to taste with additional salt and pepper if needed.
Grilled Brussels Sprouts Slaw
- Preheat grill to 450 degrees Fahrenheit, indirect heat.
- Boil heavily salted water in medium pot and cook Brussels sprouts for 2 minutes.
- Add to a medium bowl and toss with olive oil, then transfer to a grill pan.
- Grill on each side for 90 seconds to 2 minutes, until slightly charred with grill marks.
- Remove from grill and thinly slice.
- Clean the bowl, then add the Brussels sprouts, onions, cilantro, parsley, and a pinch of salt and pepper. Lightly toss with slaw dressing, and season to taste with additional salt and pepper if needed.
Potato Skins
- Keep the grill at 450 degrees Fahrenheit, direct grilling.
- Using a fork, pierce the potatoes all over, about 4 times on each side.
- Toss whole russet potatoes with olive oil, then season each potato with 1 teaspoon kosher salt and about 1/4 teaspoon black pepper.
- Double-wrap with plastic wrap and place on a plate.
- Microwave potatoes on high for 10 minutes, then remove from microwave, allowing them to cool for 10 minutes.
- Slice potatoes in half lengthwise, then hollow out with a spoon, leaving about 1 inch of potato filling in the skin.
- Heat a medium-sized cast-iron pan on medium. Once warm, add grapeseed oil and diced bacon, sautéing for about 8 minutes until the bacon is browned and fully cooked.
- Place the potatoes on the grill flesh-side down for 1 minute, then flip them. Divide the cheese and bacon among the potato halves, and grill for an additional 3 to 4 minutes until the cheese is melted.
- Remove potato skins from the grill and finish with a drizzle of sour cream, the remaining bacon, sliced scallions, and lightly season on top of sour cream about 1/8 teaspoon salt and 1/8 teaspoon black pepper on each potato half (4 total potato skins.)
BBQ Dry Rub
- Add all ingredients in a small bowl and whisk until fully incorporated.
BBQ-Spiced Filet Mignons
- Thaw filets in the refrigerator overnight. Remove from the refrigerator, pat dry with paper towels, rub 1 teaspoon of grapeseed oil over each steak, and liberally season with BBQ rub.
- Keep the grill at 450 degrees Fahrenheit.
- Grill the filets for about 8-10 minutes (4-5 minutes on each side) for medium-rare doneness of 130-135 degrees Fahrenheit per a meat thermometer. For a different steak doneness, refer to Omaha Steaks cooking chart.
- Remove filets from the grill and place on a cutting board to rest for 6 minutes.
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