Grilled BBQ-Spiced Filet Mignon With Fully Loaded Potato Skins and Brussels Sprouts Slaw Recipe
This BBQ-spiced filet mignon with potato skins and slaw is the perfect summer dish to elevate your grilling game.
Servings: 4 servings
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.