Tender and juicy Filet Mignon with easy-peel Jumbo Shrimp – it’s a surf-and-turf combination for the biggest appetite.
Kansas City Steak Company™ combines butter-tender Filet Mignon
, cut from the center of the finest aged Tenderloin
, with easy-to-peel Jumbo Shrimp
. Shrimp comes three to a package, de-veined and uncooked.
Filet Mignon aged up to 28 days
Super Trimmed™ Filet Mignon
Includes Original Steak Seasoning packet
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
Steaks are Individually vacuum sealed
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.
Remove shrimp from package and defrost in the refrigerator. Do not defrost in a warm place or the microwave, as they will lose moisture, nutrients and weight.
If the shrimp will be served in a hot liquid, remove the shell before cooking. If they are being poached for later use or will be grilled, leave the shell on. It imparts flavor to the meat during cooking. Shrimp are done when they turn pink and can be cooked in as little as three minutes.
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