With a ridiculously tender Omaha Steaks Private Reserve\u00ae Filet Mignon<\/a> 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.<\/p>\n This recipe\u2019s shining star is the Omaha Steaks Private Reserve\u00ae Filet Mignon<\/a>. The best of the best, this Private Reserve\u00ae<\/a> 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<\/a>. 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\u2019s crispy on the outside, tender on the inside, and all around delicious! Let\u2019s get cooking!<\/p>\n Why use just any pat of butter to top your steak when you can make one that\u2019s 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\u2019ve 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.<\/p>\n 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\u201d thick slices, stopping about 1\/2\u201d from the bottom.<\/p>\n 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\u2019re 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.<\/p>\n While your potatoes are cooking, it\u2019s time to prepare the most important part of the meal: Omaha Steaks Private Reserve\u00ae Filet Mignon. Follow our steak thawing guide<\/a> 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\u2019re going to prepare the grill for 500 degrees direct heat and sous vide the steaks to achieve the perfect sear<\/a>.<\/p>\n 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<\/a> has you covered!<\/p>\n 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\u201d pieces and place on top, where it will melt and coat the filet for the juiciest, most spectacular bite you will ever take.<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h3>\n
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How to Cook Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes<\/strong><\/h2>\n
1. Butter Up!<\/strong><\/h3>\n
2. Perfect a Swedish Potato Technique<\/strong><\/h3>\n
3. Prepare This Meal\u2019s MVP<\/strong><\/h3>\n
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