The Kansas City Steak Company™ offers butter-tender Super Trimmed Filet Mignon
, 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 Original Steak Seasoning packet
Popular Seafood Gift Combo
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
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.
- 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.
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