Why We Love This Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw Recipe<\/strong><\/h3>\nCreating the perfect summertime meal is easy with Omaha Steaks Butcher’s Cut Filet Mignons<\/a>! 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.<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium Bowl<\/li>\n
- Medium Pot<\/li>\n
- 1 Whisk<\/li>\n
- 1 Plate<\/li>\n
- 1 Medium Cast-Iron Pan<\/li>\n
- 1 Fork<\/li>\n
- 1 Spoon<\/li>\n
- 1 Plate<\/li>\n
- 1 Small Bowl<\/li>\n
- 1 Grill Pan<\/li>\n
- Meat Thermometer<\/li>\n
- Cutting Board<\/li>\n
- Plastic Wrap<\/li>\n<\/ul>\n
How to Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw <\/strong><\/h2>\nSummer grilling at its best starts with steak! And this Omaha Steaks Butcher’s Cut Filet Mignon<\/a> is your grill\u2019s best friend. These filets are USDA Certified Tender<\/a>, 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<\/a> is cured, smoked, and super thick. Let’s get started!<\/p>\n1. From Ordinary to Extraordinary \u2013 Slaw Gets a Flavor Boost
<\/strong><\/p>\nThis 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\u2019re ready to toss your Brussels sprouts slaw.<\/p>\n
2. It\u2019s a Sear-iously Delicious Brussels Sprouts Slaw
<\/strong><\/p>\nTake 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.<\/p>\n
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.<\/p>\n
3. Grilled Potatoes: Crispy and Totally Addictive
<\/strong><\/p>\nThese 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.<\/p>\n
Next, heat a cast-iron pan over medium and add grapeseed oil and diced bacon, saut\u00e9ing for about eight minutes until the bacon is browned and fully cooked.<\/p>\n
Now it\u2019s 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.<\/p>\n
4. The Ultimate BBQ Flavor Boost
<\/strong><\/p>\nThis 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\u2019s time to season the steaks<\/a>.<\/p>\n5. Get Your Grill On: Filet Mignon at Its Best
<\/strong><\/p>\nThere’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<\/a> 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.<\/p>\nLet’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\u2013135 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<\/a> for different steak doneness.<\/p>\nSo, this summer, skip the usual and elevate your grilling game with a meal that\u2019s as memorable as the season itself \u2013 there\u2019s nothing better than perfectly aged, master-butcher-trimmed filet mignons<\/a> cooked over a hot grill \u2013 guaranteed to bring the flavors of summer to life.<\/p>\nLoving the summer flavors? Find even more inspiration from Omaha Steaks<\/a> on Instagram.<\/p>\n <\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/1b1a669c-10b9-40c8-92c7-31570809e513\/pk_b_040a?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb<\/div>\t\t\t\u00a0\u00a0\t\t\t#2487WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$15.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium Bowl<\/li>\n
- Medium Pot<\/li>\n
- 1 Whisk<\/li>\n
- 1 Plate<\/li>\n
- 1 Medium Cast-Iron Pan<\/li>\n
- 1 Fork<\/li>\n
- 1 Spoon<\/li>\n
- 1 Plate<\/li>\n
- 1 Small Bowl<\/li>\n
- 1 Grill Pan<\/li>\n
- Meat Thermometer<\/li>\n
- Cutting Board<\/li>\n
- Plastic Wrap<\/li>\n<\/ul>\n
How to Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw <\/strong><\/h2>\nSummer grilling at its best starts with steak! And this Omaha Steaks Butcher’s Cut Filet Mignon<\/a> is your grill\u2019s best friend. These filets are USDA Certified Tender<\/a>, 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<\/a> is cured, smoked, and super thick. Let’s get started!<\/p>\n1. From Ordinary to Extraordinary \u2013 Slaw Gets a Flavor Boost
<\/strong><\/p>\nThis 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\u2019re ready to toss your Brussels sprouts slaw.<\/p>\n
2. It\u2019s a Sear-iously Delicious Brussels Sprouts Slaw
<\/strong><\/p>\nTake 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.<\/p>\n
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.<\/p>\n
3. Grilled Potatoes: Crispy and Totally Addictive
<\/strong><\/p>\nThese 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.<\/p>\n
Next, heat a cast-iron pan over medium and add grapeseed oil and diced bacon, saut\u00e9ing for about eight minutes until the bacon is browned and fully cooked.<\/p>\n
Now it\u2019s 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.<\/p>\n
4. The Ultimate BBQ Flavor Boost
<\/strong><\/p>\nThis 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\u2019s time to season the steaks<\/a>.<\/p>\n5. Get Your Grill On: Filet Mignon at Its Best
<\/strong><\/p>\nThere’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<\/a> 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.<\/p>\nLet’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\u2013135 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<\/a> for different steak doneness.<\/p>\nSo, this summer, skip the usual and elevate your grilling game with a meal that\u2019s as memorable as the season itself \u2013 there\u2019s nothing better than perfectly aged, master-butcher-trimmed filet mignons<\/a> cooked over a hot grill \u2013 guaranteed to bring the flavors of summer to life.<\/p>\nLoving the summer flavors? Find even more inspiration from Omaha Steaks<\/a> on Instagram.<\/p>\n <\/p>\n
\t<\/div>\tOmaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb<\/div>\t\t\t\u00a0\u00a0\t\t\t#2487WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$15.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
How to Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw <\/strong><\/h2>\nSummer grilling at its best starts with steak! And this Omaha Steaks Butcher’s Cut Filet Mignon<\/a> is your grill\u2019s best friend. These filets are USDA Certified Tender<\/a>, 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<\/a> is cured, smoked, and super thick. Let’s get started!<\/p>\n1. From Ordinary to Extraordinary \u2013 Slaw Gets a Flavor Boost
<\/strong><\/p>\nThis 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\u2019re ready to toss your Brussels sprouts slaw.<\/p>\n
2. It\u2019s a Sear-iously Delicious Brussels Sprouts Slaw
<\/strong><\/p>\nTake 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.<\/p>\n
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.<\/p>\n
3. Grilled Potatoes: Crispy and Totally Addictive
<\/strong><\/p>\nThese 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.<\/p>\n
Next, heat a cast-iron pan over medium and add grapeseed oil and diced bacon, saut\u00e9ing for about eight minutes until the bacon is browned and fully cooked.<\/p>\n
Now it\u2019s 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.<\/p>\n
4. The Ultimate BBQ Flavor Boost
<\/strong><\/p>\nThis 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\u2019s time to season the steaks<\/a>.<\/p>\n5. Get Your Grill On: Filet Mignon at Its Best
<\/strong><\/p>\nThere’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<\/a> 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.<\/p>\nLet’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\u2013135 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<\/a> for different steak doneness.<\/p>\nSo, this summer, skip the usual and elevate your grilling game with a meal that\u2019s as memorable as the season itself \u2013 there\u2019s nothing better than perfectly aged, master-butcher-trimmed filet mignons<\/a> cooked over a hot grill \u2013 guaranteed to bring the flavors of summer to life.<\/p>\nLoving the summer flavors? Find even more inspiration from Omaha Steaks<\/a> on Instagram.<\/p>\n <\/p>\n
\t<\/div>\tOmaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb<\/div>\t\t\t\u00a0\u00a0\t\t\t#2487WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$15.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
1. From Ordinary to Extraordinary \u2013 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\u2019re ready to toss your Brussels sprouts slaw.<\/p>\n 2. It\u2019s 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Next, heat a cast-iron pan over medium and add grapeseed oil and diced bacon, saut\u00e9ing for about eight minutes until the bacon is browned and fully cooked.<\/p>\n Now it\u2019s 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.<\/p>\n 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\u2019s time to season the steaks<\/a>.<\/p>\n 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<\/a> 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.<\/p>\n 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\u2013135 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<\/a> for different steak doneness.<\/p>\n So, this summer, skip the usual and elevate your grilling game with a meal that\u2019s as memorable as the season itself \u2013 there\u2019s nothing better than perfectly aged, master-butcher-trimmed filet mignons<\/a> cooked over a hot grill \u2013 guaranteed to bring the flavors of summer to life.<\/p>\n Loving the summer flavors? Find even more inspiration from Omaha Steaks<\/a> on Instagram.<\/p>\n <\/p>\n
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![\"Summer](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2025\/04\/Grilled-BBQ-Spiced-Filet-Mignon-With-Loaded-Potato-Skins-and-Brussels-Sprout-Slaw-Recipe-CR-blog-150x150.jpg\")
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