Blue Cheese-Crusted Filets w/Sweet Potato Gratin

Blue Cheese-Crusted Filets With Sweet Potato Gratin by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

2 (8-ounce) Certified Piedmontese Filet Mignon steaks
Kosher salt and freshly ground black pepper, as needed
Canola oil, as needed
2 ounces melted butter
½ cup panko bread crumbs
1 teaspoon finely chopped garlic
1 teaspoon chopped fresh parsley
2 ounces blue cheese crumbles
1 ounce grated Parmesan cheese
Zest of 1 lemon
1 teaspoon chopped fresh chives

Preheat oven to 450°F. Season each filet with salt and pepper and set aside. Add oil to an oven-safe sauté pan over high heat and bring to temperature. Sear the filets on one side for about 3 minutes. Flip steaks and transfer the pan to the oven for another 3 minutes. Remove the steaks from the oven and let rest.

Meanwhile, in a mixing bowl, combine the butter, bread crumbs, garlic, parsley, blue cheese, Parmesan, and lemon zest. Top each steak with a generous amount of the mixture and bake in the oven for 3 to 5 more minutes, or until golden brown. Top with sea salt and fresh chopped chives. Serve with Sweet Potato Gratin (recipe follows).

Sweet Potato Gratin

2 large sweet potatoes, thinly sliced on a mandolin or slicer
2 small shallots, thinly sliced on a mandolin or slicer
2 sprigs fresh rosemary, de-stemmed and roughly chopped
Zest of 1 lemon
4 ounces Emmental cheese* (substitute Gruyere, if desired)
4 ounces grated Parmesan cheese, divided
¼ cup cornstarch
2 cups heavy cream
1 teaspoon kosher salt
½ teaspoon freshly cracked white pepper
*Emmental cheese is a medium-hard Swiss cheese with a savory, buttery flavor. It originates from the Emmental area in Switzerland. Find it in the specialty cheese section of your grocer.

Preheat oven to 325°F. In a large mixing bowl, thoroughly combine the sweet potatoes, shallots, rosemary, lemon zest, Emmental cheese, half of the Parmesan, cornstarch, heavy cream, and salt and pepper. Spray a 9-inch by 6-inch casserole dish lightly with baking spray. Line the bottom of the pan with parchment paper and layer the sweet potato mixture, patting down to flatten while layering. Top with the remaining Parmesan cheese, cover the pan with foil, and bake for 40 minutes. Uncover and cook for another 20 minutes, or until the cheese is golden brown.