Filet Mignon with Bacon, Crabcakes, Chocolate Velvet Boule Cake

This delicious gourmet combo makes it easy to give the gift of good taste! What could be better than 8 of our tender 5oz Super-Trimmed™Filet Mignon with Bacon paired with 8(3oz) hand-formed jumbo lump Crabcakes? Add a decadently delicious Chocolate Velvet Boule Cake and you have an elegant meal perfect for any occasion!

Filet Mignon and Crabcakes are individually vacuum packed

Includes Original Steak Seasoning packet

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes & more!

Preparing Filet Mignon

This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes.

Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling.

Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone.

Filets are a thick steak, so grill the sides as well as the top and bottom.

Preparing Crabcakes

Remove cakes from vacuum pouch and place on a plate. Put plate in refrigerator and allow cakes to thaw for 1 hour before cooking. In a medium saucepan over medium heat, add 3 tablespoons of oil or margarine. Place cakes in pan and allow to cook for 6 minutes on each side or until the outside of the cakes is golden brown and the inside is hot.

Alternative Method - Remove cakes from vacuum pouch. While still frozen, place cakes on an oiled sheet pan. Preheat oven to 350 degrees and bake for 12 minutes on 1 side. Turn cakes and cook for an additional 8 minutes or until cakes are golden brown and hot on the inside.

Preparing dessert:

To thaw place in the refrigerator for a couple of hours.

Can be stored in the refrigerator for up to 3 days.