Recently I was approached by LongHorn Steakhouse to share grilling/tailgating recipes developed by their executive chefs.

I love a good steak and my idea of a good cut of beef…filet mignon.  This recipe adds special mushrooms and red wine Bordelaise sauce to really impress your guests.

Harvest Mushroom Filet photo by LongHorn Steakhouse


  • ¼ cup of oyster mushrooms, peeled
  • ¼ cup of shiitake mushrooms, stem removed and sliced
  • ½ cup of cremini mushrooms, quartered
  • 4 filets, grilled
  • 1 teaspoon of finely chopped garlic
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 cup of red wine bordelaise sauce (store-bought or from scratch, recipe below)

Red Wine Bordelaise Sauce

  • 1 teaspoon butter
  • 4 large shallots, peeled and sliced
  • 1 pinch salt
  • 1 cup red wine
  • 2 cups veal stock
  • Salt and pepper to taste


  1. Peel the oyster mushroom cluster and stem, then discard the center remaining cluster. Stems can be left on the mushroom.
  2. Combine trio of mushrooms with garlic, olive oil, salt and pepper, and mix.
  3. Transfer mixture to a foil lined sheet try into a flat layer.
  4. Cook at 350 degrees for 10 minutes or when olive oil starts to bubble slightly. Set aside.
  5. Add mushrooms to bordelaise sauce and let warm.
  6. Spoon mushroom mixture over expertly grilled filets.

Red Wine Bordelaise Sauce

  1. Add butter and shallots to a saucepan with a pinch of salt. Cook over medium-low heat until caramelized, about 20 minutes.
  2. Add red wine and bring to simmer.
  3. Reduce heat to low and let mixture cook until it’s the consistency of syrup.
  4. Add chicken stock and return to simmer. Let simmer for approx. 10 minutes. Add salt and pepper to taste.

Degrees of Doneness

Rare: 120- 130 degrees. Cool red center. Medium Rare: 130- 140 degrees. Warm red center with a hint of pink. Medium: 140- 150 degrees. Warm pink center. Medium Well: 150- 160 degrees. Some pink in the center. Well: 160- 170 degrees. No pink, cooked all the way through.

By LongHorn Steakhouse’s Executive Chefs via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 I know, I know…We are talking about a tailgate…

But remember many of you will be homegating and what could be more special than serving filets with this divine mushroom and bordelaise sauce?

And don’t worry if you can’t find all 3 kinds of mushrooms…use what you can find at your local grocer!

You can roast the mushrooms and make the bordelaise sauce a little ahead of time.  Then heat after grilling your perfectly done (meaning medium rare) steaks.

Fall and Football Weather…yellow mums, white pumpkin and Potato Salad in a Skillet!

I posted this picture on Instagram and had everyone asking, what was Kathy fixing for dinner?

Grilled Potato Salad with Crispy Bacon Dressing

Fall mums, white pumpkin, and Red Potato Salad with Crispy Bacon Dressing In a Skillet

The chefs at LongHorn Steakhouse must have been thinking of me when they dreamed up this recipe.

Ingredients I love and what could be better than serving it up in a cast iron skillet?

LongHorn Steakhouse Roasted Red Potato Salad in a skillet photo by LongHorn Steakhouse


  • 9 small to medium red potatoes, scrubbed
  • 1 tablespoon of olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Bacon Vinaigrette

  • ½ cup mayonnaise
  • ½ cup olive oil
  • 3 Tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoon chopped parley
  • 2 tablespoons bacon fat
  • Salt and fresh ground pepper to taste


  • ¼ cup blue cheese
  • 2 tablespoons sliced green onion
  • 3 strips chopped bacon


  1. Clean and oil your grill grates, heat to 500 degrees F.
  2. Add potatoes to a large pot of salted water and bring to a boil.
  3. Boil potatoes for 12-15 minutes or until cooked through.
  4. Drain potatoes and allow water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slightly press down on the potato to pop them open and create a flat surface to grill.
  5. Gently drizzle both sides of the potatoes with olive oil, and season with salt and pepper.
  6. Place potatoes on the preheated grill to get desired grill marks on both sides of the potatoes.
  7. Remove from the grill and shingle on a serving platter.

Bacon Dressing

  1. Cook bacon strips until crispy. Remove bacon from pan and save the bacon fat.
  2. In a large mason jar or container with a tight fitting lid, combine all the ingredients for the dressing and shake until well combined.
  3. Pour dressing over shingled potatoes.
  4. Garnish: with chopped bacon, blue cheese crumbles and sliced green onions.

By LongHorn Steakhouse’s Executive Chefs via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 For those of you who are not big Blue Cheese fans…I substituted Boursin cheese with garlic and herbs, crumbled.


If boiling then grilling the potatoes are not in your game plan, simply toss the potatoes in the olive oil, salt and pepper.  Roast in the oven at 350 degrees until tender.  Transfer to cast iron skillet and follow the above directions for dressing and toppings.  The beauty of this recipe…can be served hot at home or at room temperature at a tailgate.

Watch for more recipes from LongHornSteakhouse and stories from my tailgating travels.

Many of you emailed and commented on the Florida/Georgia Tailgate With The Bowles and The Pillans…

If you missed the video of Larry Munson’s famous “Run Lindsey”  I will rerun it in my next post…

And we will be featuring Loran Smith’s new book…

“A Letter To Larry and Other Memories of Georgia’s Legendary Announcer Larry Munson”

Who is your all time favorite announcer?  Let me hear from you!

Come celebrate with me.  I’ll save you a seat at the table.


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