Hy-Vee Recipes and Ideas

During the not-so-nice winter months, filet mignon steaks can be pan seared or baked. But, when it's nice outside, throw them on the grill! You'll want to prepare one side of the grill for direct heat and the other for indirect heat. Pat steak dry and season with salt, pepper, and any other desired seasonings. Sear steak over direct heat for a couple minute per side, turning once, Finish grilling over indirect heat until desired temperature is reached, turning once halfway through. Allow to rest 5 minutes.

Combine 1/2 cup softened Hy-Vee unsalted butter, 3 tablespoons crisp-cooked and crumbled Hy-Vee double-smoked thick-cut bacon, and 2 tablespoons Hy-Vee grated Parmesan cheese. Top each steak with 1 tablespoon Parmesan-Bacon Butter just before serving.

Place 2 tablespoons butter in a medium saucepan over medium heat; heat until sizzling. Add mushrooms and season generously with salt. Cook mushrooms 3 to 5 minutes or until tender. Remove from heat and top steaks with mushrooms. Top with chopped fresh tarragon.

For an easy steak topper idea, pick up Hy-Vee premade cowboy salsa. Place 2 tablespoons salsa on top of each steak and season with Hy-Vee ground black pepper.

Combine 1/2 cup each thinly sliced cucumber, radishes, and sliced red onion in a medium bowl. Add 1/4 cup Hy-Vee apple cider vinegar, 1/4 cup water, 2 tablespoons Hy-Vee granulated sugar, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh thyme, 1/4 teaspoon Hy-Vee kosher sea salt, and a dash cracked black pepper. Cover and refrigerate at least 2 hours before serving with steaks.

Select your favorite variety of tomatoes (cherry, grape, heirloom, roma, etc.) chop into bite-size pieces. Top each steak with chopped tomatoes, fresh basil leaves, and season with Hy-Vee ground black pepper.

It doesn't get easier than this tasty topping! Top each grilled steak with Hy-Vee crispy French fried onions and season with Hy-Vee ground black pepper.

Combine 1/2 cup drained and chopped roasted red peppers, 2 tablespoons toasted Hy-Vee slivered almonds, 2 tablespoons drained and chopped Culinary Tours sundried tomatoes, 1 tablespoon chopped fresh basil, 1 tablespoon Gustare Vita olive oil, 1 teaspoon Hy-Vee crushed red pepper, and 1 teaspoon Hy-Vee Italian seasoning in a food processor. Cover and process until smooth. Serve immediately or store in the refrigerator for up to 1 week.

Such. A. Classic. Add 2 teaspoons crumbled blue cheese to each steak. Top with freshly sliced green onions.

Love the brininess of olives? Try it on your steak! Pick up a jar of Hy-Vee olive tapenade and top steaks with about 1 tablespoon. Garnish with freshly chopped Italian parsley.