Super-Trimmed Filet Mignon and Lobster Tails

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

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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 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