Filet Mignon with Bacon, Twice Baked Potatoes, Red Velvet Cake

Let us help you plan a romantic dinner at home.

We’ve taken our most popular Super-trimmed, butter tender, aged Filet Mignon and paired it with our new Cheddar Bacon Twice Baked Potatoes. These baked potatoes are mixed with butter, sour cream, bacon and real cheddar cheese. Then we’ve added our new Red Velvet Cake to finish your gourmet romantic meal. You’ll make a big impression with this sweetheart combo.

Steaks and potatoes are individually wrapped

Steak and Prime Rib Seasoning is included

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b>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.

Please click below for more cooking directions:


Cooking Potatoes

Microwave: Remove wrapper and place potato on microwavable dish.

Frozen: Cook on high for 3 to 4 ½ minutes.
Thawed: Cook on high for 1 ½ to 2 minutes.

Oven: Remove wrapper and place potato on baking sheet.

Frozen: Bake at 400ºF. for approximately 40 min. or until tops are golden brown.

Thawed: Bake at 400ºF. for approximately 15 min. or until tops are golden brown.


Preparing Dessert

Just thaw and eat!