Filet Mignon with Hickory Bacon and Crabcakes

The Kansas City Steak Company™ offers butter-tender Super Trimmed Filet Mignon with Bacon, cut from the center of the best aged Tenderloin, complemented with our finest Maryland-Style Crabcakes that are hand-formed from jumbo lump crab and blended with our special ingredients.

Two great tasting combinations

Includes Steak and Prime Rib Seasoning

Popular Seafood Gift Combo

Individually vacuum sealed

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

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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.