Center Cut Filet Mignon 10 oz.
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Each of these filet mignons is 10 ounces of fork-tender perfection, completely trimmed, flash-frozen, and ready for your grill. These filets are aged for 40 days and cut from the center of the tenderloin, the most precious cut of beef available. Every last bit of extraneous fat is trimmed away – two pounds of tenderloin are purchased for every pound of filet served. The result is a lean, tender, and flavorful steak that is easy to grill and certain to please everyone around the table!
They say that everything’s bigger in Texas, and Taste of Texas is no exception. Family owned-and-operated since its founding by Nina & Edd Hendee in 1977, the legendary Houston steakhouse is one of the largest independent restaurants in the country – and it serves up more Certified Angus Beef than any other single restaurant worldwide. All of the Heritage Angus cattle are carefully selected from local family ranches, and each steak is aged in a state-of-the-art facility. Perfect for the grill, these steaks really are a true taste of Texas – and they’re shipping straight from the Lone Star State to your door!
This package includes
- Center Cut Filet Mignon, your choice of 4 or 8 (each 10 oz.)
- Signature Steak Seasoning (2 oz.)
- Gourmet Grilling Guide
- Each filet measures approx. 3"x 3"x 2" and serves 1 person
- Steaks are aged, flash frozen, cryovaced, and wrapped in butcher paper
- Steaks ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the refrigerator or freezer.
- Steaks last up to 4 days in the refrigerator or up to 6 months in the freezer in their original cryovac packaging.
To Serve
- If frozen, thaw steaks in the refrigerator for 24-48 hours before grilling in the original packaging. Slow thawing of steaks results in tender, juicy, mouthwatering perfection, so please do not rush thawing in the microwave or sink. Please note, the cryovac seal may separate during the defrosting time, which is normal.
- Gather your tools: tongs, vegetable oil, a clean rag, grill brush, grilling thermometer, steak seasoning, grilling apron, and maybe a cold beer!
- Salt your steaks, half an hour before grilling, remove your steaks from the packaging, and season with a salt-based rub, such as the Taste of Texas Signature Steak Seasoning, which tenderizes the meat and helps keep the natural juices in the meat when cooking.
- Take care of your grill. Burn off any residue by turning the grill on high. Reduce the flame and clean your grill vigorously with a stiff grill brush. Before grilling, apply a generous coat of vegetable oil with a clean rag with tongs or heavy-duty grill spray.
- Adjust your grill flame to medium/medium-high. Pat your steaks dry with a clean paper towel and place the steaks on the grill using your tongs.
- Make cross hatches. Proper grill marks are an important part of the grilling process. Rotate the steaks two times and flip once, grilling for about 2 minutes on each rotation. This produces perpendicular grill marks on both sides of the steak.
- Check for doneness. The expert grill cooks at the “Taste” check for doneness by the “feel” of the steak, but the only fool-proof method is to take the temperature of each steak. Below is a chart of temperatures and corresponding doneness.
- 125°F – 130°F Rare to Medium Rare
- 130°F – 140°F Medium Rare to Medium
- 140°F – 150°F Medium Well
- 150°F+ Well Done
- Once finished grilling, put the steaks on a clean plate with the tongs and allow them to rest for 5 minutes.
- Serve and enjoy!