I don’t know about you all but I have been crazy-busy this holiday season. One minute I feel like I’m on top of things and then the next I have a to-do list a mile long. Christmas shopping is one of those items I keep putting off and year after year there are a few people on my list I just have no idea what to get them. Men especially. Why are you guys so difficult to shop for!?

This year, I decided I am sending them the gift of good taste. The Kansas City Steak Company is your go-to destination for quality steaks and other fine foods. Known for their gift giving solutions, Kansas City Steak delivers only the very best products. Who wouldn’t want a box of bacon-wrapped filets this Christmas?

I was fortunate enough to sample these delicious filets last week and let me tell you… they’re excellent. Kansas City Steaks took their  succulent, juicy, butter-tender Super-Trimmed Filet Mignon and wrapped it in hickory bacon for the perfect combination. Cut from the center of the finest aged Tenderloin Roast and wrapped in bacon smoked over hickory. Find out why it’s so popular!

  • Super-Trimmed™ Bacon Wrapped Filet Mignons, our most popular Bacon Wrapped Steak
  • Aged for up to 28 days to enhance flavor and tenderness
  • Restaurant quality
  • Includes Original Steak Seasoning packet
  • All steaks excluding 4 oz. are individually vacuum sealed
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more

I’m a meat and potatoes kind of girl, and every time I prepare these bad boys I pair them with creamy parmesan mashed potatoes and sautéed mushrooms in red wine.  It’s one of my favorite meals, and makes a fabulous holiday dinner.

You can purchase Kansas City Steaks here and find the recipe for the mashed potatoes below.


Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins


For the potatoes:

2 pounds red potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
1 tablespoon unsalted butter

For the mushrooms:

8 ounces cremini mushrooms, sliced
1 shallot, finely chopped
2 teaspoons chopped fresh thyme leaves


For the potatoes:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes. While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle. Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

For the mushrooms:

  1. Heat a sauté pan with a small drizzle of olive oil,  the mushrooms, shallot, and thyme to the pan and sauté until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.