In order to bring out the true quality and exceptional taste of our expertly trimmed Filet Mignons, great care must be put into their preparation. Preparing a truly exceptional steak does not need to be a daunting task, simply follow these proper thawing, grilling and broiling instructions to help you prepare the most exquisite Filet Mignons you or your guests have ever tasted!
 
 

THAWING

To ensure wholesomeness, effective temperature control methods are used throughout the shipping process. Your steaks are flash frozen, sealing in their natural juices and flavor, then individually vacuum packed in our exclusive air-tight packaging to preserve freshness, then packed with frozen safe gel-packs in a protective box. The steak box is then packed into a reusable Styrofoam Cooler (which is yours to keep), and in a secure shipping container for delivery. This meticulous process preserves our steaks' quality and flavor. You can safely freeze your steaks to enjoy at a later date. Alternatively, you may refrigerate them in order to enjoy within a few days.  

It is important to use proper care when thawing your frozen filet mignons to ensure safety and preserve quality.  For best results, follow these few easy steps for proper thawing:
 
  • Thaw Filet Mignons in the refrigerator by placing on a tray or dish.
  • Leave the Filet Mignons in their packaging to prevent dehydration of the meat and unwanted mess.
  • Filet Mignons should be thawed for 12-24 hours depending on their size. As a general rule steaks that are 1 inch thick or less will need to be thawed for approximately 12 hours and steaks greater than 1 inch thick will need to be thawed up to 24 hours.
  • Enjoy your Filet Mignons promptly after thawing!

 

 

GRILLING

Grilling is by far the most popular way to prepare steaks at home. Our signature method involving the “ cross-hatch” technique will let you get a very nice, presentable product, without burning the exterior of the meat! To grill your premium Filet Mignons to perfection please use the following instructions:

  1. Thaw Filet Mignons, then remove from the package and pat dry each filet with a paper towel.

  1. Pre-heat covered grill for 15-20 minutes. If using a gas grill set half of the burners to the highest temperature (usually the left side of the grill), set the other half (usually the right side) to a medium low heat. The same effect can be created in a charcoal grill by piling the coals on one side of the grill leaving only a small layer on the other side. If using a charcoal grill, make sure that the coals are red-hot and covered with white ash.

  1. Generously season, marinade, or rub your filet mignons with your favorite combination. We suggest rubbing the steaks with salt and freshly cracked black pepper. *** This step is optional. Seasoning and marinating are personal preferences. FiletMignons.com steaks are of the highest quality and taste tender and juicy with our w ithout seasoning, rubs and marinades.***

  1. Be sure to remove the steaks from the marinade ahead of time, allowing the marinade to drain off. If the marinade is running off of the steaks it will cause "flare-ups" of flames that will burn the surface of the steaks.

    • We strongly recommend investing in a pair of kitchen tongs. The use of a meat fork is discouraged, any piercing of the meat will cause the precious juices from inside the meat to leak out and dry your steaks.

    • Make sure your grill is brushed clean before use.

  1. Place steaks on the hot side of the grill.  Allow to sear for one minute and then rotate ninety degrees and sear for one additional minute. Flip the steak, sear for one minute on the opposite side, rotate ninety degrees and sear for one additional minute. This will create the lovely lattice pattern known as a "cross-hatch" on your steaks.
  2. Move the steaks to the cooler side of the grill and cover. Cook to desired temperature.
  3. Use the following temperatures as guide for doneness Medium Rare – 140 Degrees Fahrenheit, Medium – 150 Degrees Fahrenheit, Well Done – 155 Degrees Fahrenheit.
  4. Remove the steaks from the grill and let rest for 3-5 minutes before serving. Enjoy!

 

BROILING

  1. Thaw Filet Mignons, then remove filets from the package and pat dry each filet with a paper towel.

  1. Move oven rack to approximately six inches from your oven’ s broiler.

  1. Pre-heat oven by setting to broil for 15 to 20 minutes. 

  1. While the oven is pre-heating, rub steaks with salt and freshly cracked black pepper.

  1. Preheat a large, heavy-bottom, oven-proof sauté pan (cast iron works well) over high heat for one or two minutes.

  1. Add 2 tablespoons of olive oil into the pan and add each filet one at a time. Sear the first side for about 2 minutes or until nicely browned. Do not move the filets, allowing them to form a nice crust. Turn the filets over to brown the second side. Place the filets into the oven for 2-3 minutes for medium rare, 3-5 minutes for medium and 5-8 minutes for medium well. . Cooking times are approximate filets will continue to cook once they are removed from the oven.

  1. We also suggest using a meat thermometer as it will read the exact temperature of the meat and allow you to determine doneness consistently. Use the following temperatures as guide for doneness Medium Rare – 145 Degrees Fahrenheit, Medium – 155 Degrees Fahrenheit, Well Done – 160 Degrees Fahrenheit.

  1. Remove the filets from the oven and place onto a clean warm plate. Let them sit for five minutes and serve.   Enjoy!