This dinner might seem really aggressive for a Monday, but let me explain. I worked four days in a row starting on Christmas Eve and ending on Sunday. While both my father and Dan were kind enough to bring me leftovers, it just wasn’t the same.

Because I love a good steak every once in a while, and because I love cheese all day everyday, this idea easily came to life. It made me feel less bummed about missing out on holiday festivities, while Dan was lucky enough to reap the benefits. It was a win-win for both of us.

Originally, I bought the potatoes and Brussels sprouts to prepare and serve separately. However, when I spotted pancetta at the grocery store, I knew I had to turn this trio of ingredients into a delicious hash. Both potatoes and Brussels sprouts taste their best oven-roasted, so this concoction ended up being a no brainer.

I’m typically not one to repeat meals, but this one will most certainly be made again. Paired with a bottle of Malbec and good company, this dinner was an absolute treat. With that being said, I hope you all had a Merry Christmas and are blessed with a fabulous year ahead!

Part 1: The Hash

What you’ll need:

  • 1 bag honey gold potatoes
  • 1 bag Brussels sprouts, trimmed and halved
  • 3 tbsp. grape seed oil
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 1/4 lb. pancetta, diced

What you’ll do:

  • Preheat the oven to 400°F; meanwhile, combine the potatoes, Brussels sprouts, oil, salt, and pepper
  • Spread onto a baking sheet lined with tin foil and roast for 15 minutes, turning halfway through
  • Meanwhile, over medium-high heat, cook pancetta in a small frying pan for approximately 5 minutes, or until crispy; drain the fat and set aside
  • When the potatoes and Brussels sprouts are finished, gently stir in the pancetta

Part 2: The Sauce

What you’ll need:

  • 1/2 cup gorgonzola cheese, crumbled
  • 1/4 cup asiago cheese, shredded
  • 3/4 cup half and half
  • Cracked black pepper to taste

What you’ll do:

  • Combine all ingredients in a small sauce pan and bring to a rapid boil over medium-high heat
  • Once boiling, turn the heat down to its lowest setting
  • Cook for an additional 5 minutes, or until thickened, being sure to stir often

Part 3: The Filets

What you’ll need:

  • The dry rub of your choice (I love Borsari’s Savory Seasoning Salt)
  • 2 8-oz., 1.5-in. thick cuts of filet mignon
  • Gorgonzola cream sauce (recipe above)
  • 1 tbsp. fresh chives, chopped

What you’ll do:

  • 30 minutes prior to cooking the filets, liberally cover with dry rub and allow to sit at room temperature
  • Preheat the broiler; meanwhile, line a baking sheet with tin foil and place the filets on top
  • To yield the perfect medium rare, broil in the oven for 16-18 minutes, turning the filets halfway through
  • Allow the meat to rest for at least 5 minutes prior to serving
  • Just prior to serving, top the filets with desired amount of gorgonzola cream sauce and garnish with fresh chives

Note: Results may vary depending on the size and thickness of your filets.