Recipes

1. Do not defrost quickly! We know you're excited, but defrosting the product in the microwave or using other quick defrosting methods will compromise the flavor and texture of your meat. Allow the meat to naturally defrost in the fridge over 24-36 hours. 2. Make sure your grill is hot! Let the grill heat up for about 10-15 minutes to 400°F before placing steaks on the grill. Adding steaks to a hot grill will give it a nice sear on the outside, while keeping the center juicy. 3. Recommended grilling times in minutes at 400°F (*disclaimer: the USDA recommends cooking your steaks to 145°F) RARE: 120-130°F, 2:30 per side MEDIUM-RARE: 130-135°F, 3:30 per side MEDIUM: 135-145°F, 4:30 per side MEDIUM-WELL: 145-155°F, 5:30 per side WELL-DONE: 155-165°F, 6:30 per side

Ingredients: 2 filet mignon steaks (1.5-2 inches thick) 2 tbsp whole black peppercorns Salt to taste 2 tbsp olive oil (or your preferred cooking oil) For the Creamy Peppercorn Sauce: 2 tbsp unsalted butter 1 small shallot, finely chopped 1 tbsp black peppercorns, coarsely crushed (or more to taste) ½ cup beef broth ½ cup heavy cream 1 tbsp Dijon mustard (optional, for extra flavor) Salt to taste Instructions: Prepare the FiletsPat the filet mignons dry with paper towels to ensure a good sear. Season both sides of the steaks lightly with salt. Crust with PeppercornsPlace the whole black peppercorns in a plastic bag or between two pieces of parchment paper and crush them lightly with a rolling pin or meat mallet, until they are cracked but not powdery. Coat each filet mignon with the crushed peppercorns, pressing gently so they stick. Sear the SteaksHeat a large skillet (preferably cast iron) over medium-high heat. Add olive oil and let it heat up until shimmering. Place the peppercorn-crusted filets into the pan and sear for about 3-4 minutes per side to develop a rich, golden-brown crust. For medium-rare, continue cooking for about 5-7 minutes total, depending on thickness. Adjust the time based on your preferred doneness (use a thermometer for accuracy: 130°F for medium-rare). Rest the SteaksOnce cooked to your liking, remove the steaks from the pan and set them aside to rest for about 5-10 minutes. Make the Creamy Peppercorn SauceIn the same pan you used for the steaks, reduce the heat to medium. Add butter and sauté the chopped shallot until soft and fragrant, about 2-3 minutes. Add the coarsely crushed peppercorns and cook for another minute to release their aroma. Deglaze the PanPour in the beef broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce by half, about 4-5 minutes. Finish the SauceStir in the heavy cream and Dijon mustard (if using). Allow the sauce to simmer for another 2-3 minutes, until it thickens to your desired consistency. Taste and adjust with salt, if needed. ServePlace the rested filet mignons on plates and spoon the creamy peppercorn sauce over the steaks. Serving Suggestions:This peppercorn-crusted filet mignon pairs wonderfully with grilled asparagus and wild rice pilaf for a delicious, elegant meal. The peppery, creamy sauce elevates the rich flavor of the steak, making it an unforgettable dish.

Ingredients: 2 filet mignon steaks (1.5-2 inches thick) Salt and freshly ground black pepper 1 tbsp olive oil (or your preferred cooking oil) ½ cup red wine (choose a good dry red wine, like Cabernet Sauvignon) ½ cup beef broth Instructions: Season the FiletsPat the filet mignons dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Sear the SteaksHeat a heavy skillet over medium-high heat and add the olive oil. Once hot, add the filets and sear for 2-3 minutes per side to develop a golden-brown crust. Finish Cooking the FiletsOnce seared, reduce the heat to medium. Continue to cook the steaks to your desired doneness, about 4-6 minutesfor medium-rare (internal temperature of 130°F). You can also transfer the skillet to a preheated 400°F oven for 5-7 minutes for medium-rare, depending on thickness. Rest the SteaksOnce cooked to your liking, remove the filets from the pan and let them rest on a cutting board for about 5-10 minutes. Make the Red Wine ReductionWhile the steaks rest, return the skillet to the heat. Add the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the beef broth and bring to a simmer. Let the sauce reduce by half, about 5-7 minutes, until it thickens slightly. ServeSpoon the red wine reduction over the rested filets and serve immediately. Pair with roasted rosemary baby potatoes and glazed carrots for a rich, elegant meal.

Ingredients: 2 filet mignon steaks (1.5-2 inches thick) Salt and freshly ground black pepper 2 tbsp olive oil (or your preferred cooking oil) 4 tbsp garlic herb butter (store-bought or homemade) For the Garlic Herb Butter: 4 tbsp unsalted butter, softened 2 garlic cloves, minced 1 tbsp fresh parsley, chopped 1 tsp fresh thyme leaves (or rosemary) ½ tsp lemon zest (optional for a fresh kick) Pinch of salt Instructions: Make the Garlic Herb ButterIn a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, lemon zest (if using), and a pinch of salt. Mix well and set aside. You can prepare this in advance and store it in the fridge for up to a week. Season the FiletsPat the filet mignons dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Sear the SteaksPreheat your oven to 400°F. Heat a heavy skillet (preferably cast iron) over medium-high heat and add the olive oil. Once the oil shimmers, carefully add the filet mignons to the pan. Sear for about 2-3 minutes per side, until a deep brown crust forms. Finish in the OvenOnce seared, transfer the skillet to the preheated oven. Roast for about 5-7 minutes for medium-rare, or longer depending on your preferred doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium). Rest the SteaksRemove the filets from the oven and transfer them to a cutting board. Let the steaks rest for 5-10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak. Top with Garlic Herb ButterWhile the steaks rest, top each filet with a tablespoon of garlic herb butter. The heat from the steak will melt the butter, creating a flavorful topping. ServeServe your filet mignon with creamy mashed potatoes and steamed green beans for a classic steakhouse meal. Enjoy!