Our amazingly tender Super-Trimmed™
Filet Mignon now comes basted in a rich, thick honey teriyaki marinade. This sweet but subtle flavoring is a great twist to a Kansas City Steak Company best seller.
Tenderloin aged for up to 28 days
Restaurant quality
Individually vacuum sealed
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and 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.
Please click below for more cooking directions:
Grilling Directions
Broiling Directions 
Edward Scavuzzo, President