Grilled Fillet Mignon & Baked Potatoes

L.A. was hit by Carmageddon this weekend (panic over the closing of our 405 freeway) so everyone was encouraged to stay off the roads as much as possible. My boyfriend and I went to a wedding on Friday night and were surprised by how little traffic we encountered on our drive, but we were so exhausted afterward that we decided to stay in the rest of the weekend. We were both craving a traditional meat-and-potatoes kind of meal, so we decided to create our own steakhouse menu at home. The grilled fillets got an extra kick with the blue cheese crumbles and the potatoes paired perfectly with the chive sour cream. It was so fun to re-create the restaurant experience at our house (and for a fraction of the price), and will definitely be something we try again - Carmageddon or not.

Grilled Fillet Mignon & Chive-Sour Cream Baked Potatoes:
For Steaks

• Liberally season two 8 oz. fillets with grey salt, pepper, and olive oil.
• Place on a hot grill and cook for 5 minutes on each side.
• Place steaks on a plate and tent with foil.
• Let rest for 5-10 minutes, then uncover and top each with 1 oz. blue cheese crumbles.
• Divide onto plates and serve with baked potatoes.

For Potatoes

• Scrub the outside of two medium-size russet potatoes.
• Prick the outside of each potato with a fork and place in a 425°F oven.
• Cook the potatoes until tender, about 40-45 minutes.
• Meanwhile, mix together 1 tbsp. chopped chives, 1/2 c. sour cream, and black pepper. Set aside.
• Remove the potatoes from the oven and let cool for 5-10 minutes.
• Slice potatoes down the center to create a pocket.
• Add a pat of butter to the pocket and sprinkle potatoes with salt and pepper.
• Spoon sour cream mixture on top.

 Serves two