For an unsurpassed surf-and-turf combination, the Kansas City Steak Company™ pairs its Super Trimmed™ filet mignon, cut from the center of premium-aged
tenderloin, with succulent cold-water Lobster tails.
Includes Steak and Prime Rib Seasoning
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
Steaks are Individually vacuum sealed
Lobster Tails are packaged 2 per vacuum sealed package
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 Lobster Tails
Baked - Thaw tails in refrigerator. Split the shell through the center using a sharp knife. Pull shell apart slightly. Place the tails, split side up, in a pan with 1 inch of water. Put 1 tsp. butter on each tail. Sprinkle each tail with 1 tsp. paprika. Bake in 350-degree oven until meat is solid white.
Boiled - Place frozen tails in enough boiling water to cover them completely. Boil until shells turn orange-red and meat is solid white. If desired, serve with melted or drawn butter.
Please click below for more cooking directions:
Grilling Directions
Broiling Directions 
Edward Scavuzzo, President