Filet Mignon, Ready to Cook

This grain fed restaurant-grade Filet Mignon will be melt-in-your-mouth tender with just a few minutes of cooking. Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA. Guaranteed tender and tasty. Try it with a knob of brandy butter on top:

• 1/2 pound butter, softened to room temperature
• 1 ounce of brandy
• 1/2 tablespoon coarse black pepper
• 2 tablespoons fresh chopped parsley
• 2 to 3 cloves fresh chopped garlic
• 1 teaspoon Dijon mustard

Instructions:

1. Process all ingredients in a food processor until well combined
2. Turn out onto wax paper or parchment paper and form into a long roll (a log)
3. Twist the ends of the paper and chill 4. Slice the butter and top the steaks with it after the steaks have rested and you are plating them. This steak butter will melt over and around your beef and act much like a sauce, enhancing the taste.

 

*This is a raw product and requires cooking.

Barbecue:

Prepare from THAWED state for best results. Product may be refrigerated up to 3 days prior to use. Individual appliance cooking times will vary so adjust accordingly.

• Preheat BBQ and remove meat from packaging.
• Place meat directly on grill
• For rare cook for 7 minutes on first side & 6 minutes after turning.
  For medium cook for 8 minutes on first side & 6 minutes after turning.
  For medium-well cook for 8 minutes on first side & 7 minutes after turning.

Oven:

Prepare from THAWED state for best results. Product may be refrigerated up to 3 days prior to use. Individual appliance cooking times will vary so adjust accordingly.

• Preheat oven to broil and remove meat from packaging.
• Place meat on foil-lines pie pan or dish.
• For rare cook for 7 minutes on first side & 6 minutes after turning.
  For medium cook for 8 minutes on first side & 6 minutes after turning.
  For medium-well cook for 8 minutes on first side & 7 minutes after turning.