{"title":"Beef \u0026 Wagyu","description":"\u003cp\u003ePrime steaks, dry-aged cuts, Wagyu, and more — hand selected for marbling, flavor, and tenderness.\u003c\/p\u003e","products":[{"product_id":"kobe-burger","title":"Kobe Burger","description":"\u003cp\u003e\u003cem\u003e20 (Half Pound) Wagyu \"Kobe Style\" Beef Burgers.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eAbsolutely the best burger you can put on your grill!\u003c\/p\u003e\u003cp\u003eWagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as \"Kobe-Style Beef\", the meat from Wagyu cattle is known worldwide for its marbling characteristics and increased eating quality through a naturally-enhanced flavor, tenderness and juiciness.\u003c\/p\u003e\u003cp\u003eBecause of the Wagyu cattle's genetic predisposition and special diet, Wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eWagyu Beef Burger With Red Wine Caramelized Onions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e3 Brioche Buns\u003c\/li\u003e\n\u003cli\u003e1 lb ground Wagyu Beef\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFresh Ground Pepper\u003c\/li\u003e\n\u003cli\u003eButter\u003c\/li\u003e\n\u003cli\u003e3 sliced Aged White Cheddar\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eRed Wine Caramelized Onions\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1 large onion\u003c\/li\u003e\n\u003cli\u003e1\/2 tbsp butter\u003c\/li\u003e\n\u003cli\u003e1\/2 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp red wine\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eRoasted Garlic Aioli\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 cloves large of garlic\u003c\/li\u003e\n\u003cli\u003e1\/3 cup Mayo\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eSpread butter onto the inside of each bun slice and lightly toast, butter side down, in 12\" skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.\u003c\/li\u003e\n\u003cli\u003eDivide 1 lb of beef into three equal sections and form into round patties, being careful not to over work the meat. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking.\u003c\/li\u003e\n\u003cli\u003eSeason each side of the patty liberally with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eAdd enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted. Work in batches if necessary.\u003c\/li\u003e\n\u003cli\u003eOnce in the pan, do not move the patties, or press\/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.\u003c\/li\u003e\n\u003cli\u003eAfter ~ 2 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.\u003c\/li\u003e\n\u003cli\u003eRemove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.\u003c\/li\u003e\n\u003cli\u003ePlace patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cstrong\u003eRed Wine Caramelized Onions\u003c\/strong\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eSlice ends off of onions, cut in half and then cut into 1\/8\" strips.\u003c\/li\u003e\n\u003cli\u003eAdd butter and oil into saute pan and heat to medium low.\u003c\/li\u003e\n\u003cli\u003eAdd onions and salt to taste.\u003c\/li\u003e\n\u003cli\u003eCook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don't raise the heat to rush the process or the flavors won't develop.\u003c\/li\u003e\n\u003cli\u003eWhen onions are caramelized deglaze the pan with red wine and stir liquid into onions.\u003c\/li\u003e\n\u003cli\u003eRemove onions from pan and set aside, keeping warm.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cstrong\u003eRoasted Garlic Aioli (Prepare while onions caramelize)\u003c\/strong\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eRoast garlic cloves in oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Check regularly to ensure they do not overcook.\u003c\/li\u003e\n\u003cli\u003eSmash the cloves into a paste and mince with knife to ensure they are fully separated.\u003c\/li\u003e\n\u003cli\u003eMix with 1\/2 cup mayo and set aside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 232\u003cbr\u003eCalories from Fat: 167\u003cbr\u003eTotal Fat: 18.6g\u003cbr\u003eSaturated Fat: 7.5g\u003cbr\u003eCholesterol: 59mg\u003cbr\u003eSodium: 41.7mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 153g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121683136548,"sku":"143","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/2aedd132-a680-4a47-8b8d-bbced6d06619.jpg?v=1784592131"},{"product_id":"chateaubriand-1","title":"Chateaubriand","description":"\u003cp\u003eTwo ( 2 lb.) Roasts (Chateaubriand) - USDA Choice or Higher\u003c\/p\u003e\u003cp\u003eChateaubriand tenderloin roast to celebrate those special occasions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003ePan sear all sides of your roasts on medium high in just enough oil to prevent burning. Insert meat thermometer at an angle into the center of the thickest part of your roast. Oven-bake this Rolls Royce of roasts at 285° for 18 to 20 minutes (or until temp reaches 135-140 degrees.)\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eChateau Solognot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds Personal Gourmet Chateaubriand\u003c\/li\u003e\n\u003cli\u003eClarified butter\u003c\/li\u003e\n\u003cli\u003eFreshly ground salt, to taste\u003c\/li\u003e\n\u003cli\u003eFreshly ground pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 shallot, finely sliced\u003c\/li\u003e\n\u003cli\u003e3 ounces brandy\u003c\/li\u003e\n\u003cli\u003e1 tablespoon whipping cream\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons butter\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat skillet to 400°. Add enough clarified butter to just coat pan base. Season meat generously with salt and pepper and place into butter to sear on all sides, about 5 minutes per side. Meanwhile, in a saucepan, heat 1 tablespoon clarified butter and add shallot and cook. Add brandy and 2 pounds Personal Gourmet Chateaubriand cream. Lower heat and add mustard and lemon juice. Let sauce slowly reduce. Add fresh butter and strain sauce through fine sieve. Return sauce to clean pan on stove and keep warm. Cut steak in 1\/2-inch thick diagonal slices. Skim fat off pan residue and pour residue into sauce and mix in. Serve spooned over meat slices.\u003c\/p\u003e\n\u003ch4\u003eAlmond and Pecan Crusted Chateau\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 Personal Gourmet Chateaubriand\u003c\/li\u003e\n\u003cli\u003e1\/4 cup pecans, toasted\u003c\/li\u003e\n\u003cli\u003e1\/4 cup almonds, toasted\u003c\/li\u003e\n\u003cli\u003e1\/2 cup flour\u003c\/li\u003e\n\u003cli\u003eVegetable oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Dijon mustard\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat oven 375°. Puree pecans and almonds in food processor until mealy in texture. Add the flour and pulse until incorporated together. Season the filet mignon with the salt and pepper. Sear the filet in hot vegetable oil until it has a rich brown color, turning to brown all sides. Remove from the pan and let it cool for a few minutes. Brush the filet with a light coat of Dijon mustard, using a pastry brush. Pack the pecan and almond flour mixture on the filet and saute in fresh oil until golden brown on all sides. Place the filet on a rack and finish roasting for approximately 10 minutes.\u003c\/p\u003e\n\u003ch4\u003ePepper and Molassas Glazed Chateau\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eMOLASSES GLAZE:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 small onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon finely grated gingerroot\u003c\/li\u003e\n\u003cli\u003e1\/4 cup dark rum\u003c\/li\u003e\n\u003cli\u003e1 cup dark molasses\u003c\/li\u003e\n\u003cli\u003e3 cups freshly squeezed orange juice\u003c\/li\u003e\n\u003cli\u003e3 tablespoons cracked black pepper\u003c\/li\u003e\n\u003cli\u003eKosher salt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eHeat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and gingerroot and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature. Makes about 1 cup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFOR THE CHATEAU:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e2 (2 pound) Personal Gourmet Chateaubriand\u003c\/li\u003e\n\u003cli\u003eOlive oil for brushing the meat\u003c\/li\u003e\n\u003cli\u003eKosher salt, to taste\u003c\/li\u003e\n\u003cli\u003eMolasses Glaze\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.\u003c\/p\u003e\n\u003ch4\u003eChateaubriand with Garlic Herb Crust\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1- two pound Personal Gourmet Chateaubriand\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves\u003c\/li\u003e\n\u003cli\u003e4 fresh sage leaves\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e2 teaspoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 teaspoons salt\u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoons ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePress garlic and chop up extra fine and place in food processor. Add sage, thyme, olive oil, salt and pepper; process until paste forms. Lightly pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours (can be made day ahead. Keep refrigerated). Preheat oven to 450 degrees F. Place meat on rack in roasting pan and roast meat for 15 minutes. Reduce oven temperature to 350 degrees F. and roast meat until instant read thermometer (inserted into thickest part of meat) registers 130 degrees F for medium rare (about 35 minutes). For medium, roast until thermometer registers 140 degrees F. (about 40 minutes). Remove from oven. Let stand 20 minutes. Cut cross-wise into 1\/3 inch thick slices.\u003c\/p\u003e\n\u003ch4\u003eChateaubriand with Vegetables\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 two pounds Personal Gourmet Chateaubriand\u003c\/li\u003e\n\u003cli\u003e2 Tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground pepper\u003c\/li\u003e\n\u003cli\u003e3 large sweet potatoes, peeled and cut into 1\" pieces (about 1 1\/2 lbs.)\u003c\/li\u003e\n\u003cli\u003e3 turnips, peeled and cut into 1\/2\" cubes\u003c\/li\u003e\n\u003cli\u003e3 medium onions, cut into thin wedges\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 Tablespoons olive oil or cooking oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat oven to 350 degrees. Combine rosemary, salt and pepper; rub half the mixture onto the beef and reserve remaining half. Place Chateaubriand on rack in shallow roasting pan. Do not add any liquid. Insert meat thermometer into center of beef. Roast, uncovered until thermometer registers 135 degrees for medium rare (about 1 1\/2 to 2 hours) or until thermometer registers 150 degree for medium (about 2 to 2 1\/2 hours). Meanwhile, in large dutch oven, cook sweet potatoes, turnips and onions, covered, in boiling water for 3 minutes. Drain vegetables. Add garlic, olive oil or cooking oil, and remaining rosemary mixture to vegetables and toss gently to combine. During last 45 minutes of roasting beef, arrange vegetables around meat. When done cooking, remove roast from oven, cover with foil and let stand 15 minutes before carving. Carve and serve Chateabriand with the roasted vegetables.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 304\u003cbr\u003eCalories from Fat: 220\u003cbr\u003eTotal Fat: 24.4g\u003cbr\u003eSaturated Fat: 10g\u003cbr\u003eCholesterol: 74.8mg\u003cbr\u003eSodium: 46.8mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 19.9g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121684348964,"sku":"160","price":157.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/43a54b2c-43f1-4ef2-8f57-ed1312a6878f.jpg?v=1784592304"},{"product_id":"trimmed-filet-mignon-premium-extra-fancy","title":"Trimmed Filet Mignon Premium - Extra Fancy","description":"\u003cp\u003e\u003cem\u003e12 (6 oz.) Filets - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most tender beef cut, melt-in-your-mouth texture, subtle flavor and compact shape. These perfectly trimmed tenderloin filets will really impress your guests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThaw in cold water in package for 15 minutes. Grill on medium heat 6-7 minutes per side (season with salt and pepper).\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePhyllo Filet Mignon\u003c\/h4\u003e\n\u003cp\u003e6 Personal Gourmet 6 oz trimmed filet mignons\u003cbr\u003e2 sticks unsalted butter\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e1 pound assorted mushrooms, chopped\u003cbr\u003e4 tablespoons Madeira\u003cbr\u003e3 tablespoons chopped fresh chives\u003cbr\u003e2 packages frozen phyllo dough, thawed\u003cbr\u003e4 leeks, green parts only, blanched and cut lengthwise into six 1\/2-inch \"ribbons\"\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400°. Season filet mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo sheets into thirty-six 8 1\/2-inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125° (medium-rare) on an instant read thermometer (insert through the center of the packet).\u003c\/p\u003e\n\u003ch4\u003eBeef Tenderloins with Peppercorns\u003c\/h4\u003e\n\u003cp\u003e2 teaspoons cracked whole black peppercorns\u003cbr\u003e2 Personal Gourmet 6oz tenderloin filets\u003cbr\u003e2 tablespoons butter\u003cbr\u003e2 teaspoons butter\u003cbr\u003e1 teaspoon all-purpose flour\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e1\/8 teaspoon ground pepper\u003cbr\u003e1\/3 cup of half \u0026amp; half or light cream\u003cbr\u003e1 tablespoon horseradish mustard\u003cbr\u003e½ teaspoon whole pink peppercorns (optional)\u003c\/p\u003e\n\u003cp\u003eSprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. In a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm. Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat. To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.\u003c\/p\u003e\n\u003ch4\u003eRed Wine Steak\u003c\/h4\u003e\n\u003cp\u003eFour 6-oz Personal Gourmet beef tenderloin steaks\u003cbr\u003e1 tbsp black peppercorns, crushed\u003cbr\u003e1\/2 tsp kosher salt\u003c\/p\u003e\n\u003cp\u003ePort Mushroom Sauce:\u003cbr\u003e1 1\/2 cups shiitake mushroom caps, sliced\u003cbr\u003e1 tbsp flour\u003cbr\u003e1\/2 cup port red wine\u003cbr\u003e1\/2 cup shallots, minced\u003cbr\u003e1 tbsp balsamic vinegar\u003cbr\u003e1 1\/4 cup beef broth\u003cbr\u003e2 tsp Worcestershire sauce\u003cbr\u003e1 tsp tomato paste\u003cbr\u003e1\/8 tsp dried rosemary\u003cbr\u003e1\/2 tsp Dijon mustard\u003c\/p\u003e\n\u003cp\u003eCombine mushrooms and flour in a bowl and toss to coat. Combine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook for about 3 minutes, reduce heat to medium and simmer until thick (it should coat the back of a spoon). Add broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute. Add mushroom mixture and cook for an additional 3 minutes, stirring constantly. Stir in mustard. Set aside and keep warm. Sprinkle steaks with peppercorns and salt. Grill steaks traditionally on BBQ to desired doneness. Pour Port Mushroom Sauce over the tops of each steak and serve.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cp\u003e1 teaspoon salt\u003cbr\u003e4 teaspoons fresh coarsely ground black pepper\u003cbr\u003e4 6-oz Personal Gourmet tenderloin steaks\u003cbr\u003e1 tablespoon butter\u003cbr\u003e5 tablespoons Cognac\u003cbr\u003e3 teaspoons Dijon mustard\u003cbr\u003e2\/3 cup half-and-half or light cream\u003cbr\u003e3 tablespoons brined green peppercorns (drained)\u003c\/p\u003e\n\u003cp\u003eRub salt and ground black pepper over both sides of the steak. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) Add the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121685397540,"sku":"107","price":188.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/c6841ee4-7a70-49b6-b56b-5911c7c584cd.jpg?v=1784592382"},{"product_id":"bone-in-filet-mignon","title":"Bone-In Filet Mignon","description":"\u003cp\u003e\u003cem\u003e8 (10-12 oz) Bone-In Steaks -\u003c\/em\u003e USDA Choice or Higher\u003c\/p\u003e\u003cp\u003eBeautiful GIANT 10-12 oz bone-in filets that melt in your mouth. Each steak is cut from USDA Prime beef, perfectly aged and skillfully hand-cut to leave the bone intact.\u003c\/p\u003e\u003cp\u003eIdeal for the hearty steak lover!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eRed Chile Crusted filet\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 Personal Gourmet Filet Mignons\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon chile de arbol powder\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon pasilla chile powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cracked black peppercorns\u003c\/li\u003e\n\u003cli\u003e1 tablespoon brown sugar\u003c\/li\u003e\n\u003cli\u003eKosher salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCombine all the ingredients together in a medium bowl (all except the filets). Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp.\u003c\/p\u003e\u003cp\u003eTurn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121688936484,"sku":"130","price":143.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/b75236c8-49e7-4cfe-ad9a-28b850b3906e.jpg?v=1784592639"},{"product_id":"18-oz-bone-in-kansas-city-strip","title":"18 oz Bone In Kansas City Strip","description":"\u003cp\u003eTypically served only in fine restaurants, the Kansas City Steak Company now offers a Bone-in Strip Steak. Still perfectly aged and exceptionally marbled like our boneless New York Strip Steak, the Bone-in Strip Steak is enhanced by the bone to give extra juiciness and flavor.\u003c\/p\u003e\u003cp\u003e• Steaks are wet aged for up to 28 days to enhance flavor and tenderness.\u003cbr\u003e• 8 Thick steaks per box\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689133092,"sku":"126","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/1265fc80-f55d-4e57-99a0-24fb28aa13f8.jpg?v=1784592659"},{"product_id":"buffalo-ribeyes","title":"Buffalo Ribeyes","description":"\u003cp\u003e\u003cem\u003e8 (10 oz.) Ribeyes\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBuffalo meats are higher in protein with less fat, calories and cholesterol than beef but still just as flavorful and juicy. Smart and healthy eating!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689231396,"sku":"275","price":256.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/372c1048-b7f8-497e-bb09-db9afd1bfca5.jpg?v=1784592675"},{"product_id":"trimmed-filet-mignon-aged-21-28-days","title":"Trimmed Filet Mignon - Aged 21-28 Days","description":"\u003cp\u003eSix Steaks (8-9 oz.) Filets - USDA Choice or Higher\u003c\/p\u003e\u003cp\u003eGiant Tenderloin Steaks - fork-cut tender, these will dazzle your guests!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eThaw in cold water for 15 minutes. Season with salt and pepper, grill on medium heat 9-10 minutes per side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePersonal Pan-Fried Filets\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 Personal Gourmet 8 oz Filet Mignon Steaks\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped shallots\u003c\/li\u003e\n\u003cli\u003e1\/4 cup red wine\u003c\/li\u003e\n\u003cli\u003e1\/2 beef stock\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fines herbes butter 2 tablespoons softened butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoon equal parts fine herbes\u003c\/li\u003e\n\u003cli\u003e(chopped parsley, chives, chervil, and tarragon)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill. Heat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to a cutting board. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fines herbes butter. Serve the filet mignon with the sauce.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e4 teaspoons fresh coarsely ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 \/6-oz Personal Gourmet tenderloin steaks\u003c\/li\u003e\n\u003cli\u003e1 tablespoon butter\u003c\/li\u003e\n\u003cli\u003e5 tablespoons Cognac\u003c\/li\u003e\n\u003cli\u003e3 teaspoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2\/3 cup half-and-half or light cream\u003c\/li\u003e\n\u003cli\u003e3 tablespoons brined green peppercorns (drained)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eRub salt and ground black pepper over both sides of the steak. Heat a dry sauté pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) Add the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689264164,"sku":"1080","price":118.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__four_thick_cut_raw.png?v=1784656708"},{"product_id":"tenderloin-tips","title":"Tenderloin Tips","description":"\u003cp\u003e\u003cem\u003e5 (1 lb.) Portions - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFilet mignon tips (beef brochettes) - the least expensive way to buy the most expensive cut. Bite size pieces of filet mignon, perfect for creating your own kabobs, beef stroganoff, or stir-fry.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eBeef Stroganoff\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb Personal Gourmet Beef Tender Tips\u003c\/li\u003e\n\u003cli\u003e1\/4 cup canola oil\u003c\/li\u003e\n\u003cli\u003e1 Medium onion (sliced thin)\u003c\/li\u003e\n\u003cli\u003e1 Package dry brown gravy mix\u003c\/li\u003e\n\u003cli\u003e2 cups sour cream\u003c\/li\u003e\n\u003cli\u003eSalt \u0026amp; pepper\u003c\/li\u003e\n\u003cli\u003e1 cup sliced mushrooms\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHeat oil in heavy pot, season beef tips with salt and pepper.\u003c\/p\u003e\u003cp\u003eAdd to hot oil and sear beef on all sides, add onion and cook until onion softens.\u003c\/p\u003e\u003cp\u003eAdd water, mushrooms and gravy mix and bring to a boil. Simmer and cook until reduced by half and sauce starts to thicken (about 1 1\/2 hours).\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 232\u003cbr\u003eCalories from Fat: 167\u003cbr\u003eTotal Fat: 18.6g\u003cbr\u003eSaturated Fat: 7.5g\u003cbr\u003eCholesterol: 59mg\u003cbr\u003eSodium: 41.7mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 153g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121690181668,"sku":"145","price":114.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/a16d8b59-217d-40ef-891c-75dd54fa5ad6.jpg?v=1784592689"},{"product_id":"prime-flat-iron-steaks-1","title":"Prime Flat Iron Steaks","description":"\u003cp\u003e\u003cem\u003e12 (8 oz) Flat Iron Steaks - USDA Prime\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePersonal Gourmets number one steak. These prime grade steaks are the second most tender beef cut. Almost as tender as filet mignon but have the hearty flavor of a New York strip or Ribeye.\u003c\/p\u003e\n\u003cp\u003e8 ounce size makes it easy to get the right portions for your busy weeknight meals or throw on the grill at laid back weekend barbecue.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSteak Tacos\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Flat Iron Steaks\u003cbr\u003e1 package (1.25 oz) taco seasoning mix\u003cbr\u003e1\/2 cup water\u003cbr\u003e8 to 10 flour tortillas\u003cbr\u003e1\/4 cup sliced green onions\u003cbr\u003e1\/2 cup chopped tomato\u003cbr\u003e2 cups shredded lettace\u003cbr\u003e2 cups shredded cheddar or monterey jack cheese\u003c\/p\u003e\n\u003cp\u003eIn a large non-stick skillet, heat steak, taco seasoning mix and water, bring to boil, then reduce heat and cook for 8 to 10 minutes.\u003c\/p\u003e\n\u003cp\u003eHeat tortilla as directed on package.\u003c\/p\u003e\n\u003cp\u003eSpoon warm steak onto tortilla and top with green onions, tomato, lettace and cheese. Fold tortilla over filling.\u003c\/p\u003e\n\u003cp\u003eMakes 10 small or 8 burrito size.\u003c\/p\u003e\n\u003ch4\u003eBolgoki: (ba.go.kee)\u003c\/h4\u003e\n\u003cp\u003e7 Personal Gourmet Flat Iron Steaks\u003cbr\u003e2 bundles scallions (diced)\u003cbr\u003e1 small yellow onion (diced)\u003cbr\u003e2 oz chopped fresh ginger (peeled \u0026amp; chopped)\u003cbr\u003e1 large green apple (peeled \u0026amp; chopped)\u003cbr\u003e2 ¼ cups soy sauce\u003cbr\u003e½ cup cooking Marcella wine\u003cbr\u003e1 large green pepper (chopped)\u003cbr\u003e2 cups sugar\u003cbr\u003e1\/3 cup sesame oil\u003cbr\u003e½ cup sesame seeds\u003cbr\u003e5 large garlic cloves, chopped\u003c\/p\u003e\n\u003cp\u003eSlice the steak as thin as you can (shave it if you can), not to be thicker that ¼ inch.\u003c\/p\u003e\n\u003cp\u003ePut sliced steak into a large bowl with sugar and apple. Stir until blended.\u003c\/p\u003e\n\u003cp\u003eAdd the rest of your ingredients and mix well.\u003c\/p\u003e\n\u003cp\u003eMarinate overnight (at least 12 hours, the longer the better!).\u003c\/p\u003e\n\u003cp\u003eSaute all ingredients in large frying pan or Stir fry.\u003c\/p\u003e\n\u003cp\u003eYou can serve this over rice or oriental noodles!\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 470\u003cbr\u003eCalories from Fat: 210\u003cbr\u003eTotal Fat: 23g\u003cbr\u003eSaturated Fat: 9g\u003cbr\u003eCholesterol: 170mg\u003cbr\u003eSodium: 140mg\u003cbr\u003eTotal Carbohydrate: 0g\u003cbr\u003eProtein: 62g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692278820,"sku":"136","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/ed31e4fe-9813-4faf-b376-ec9e097f654f.jpg?v=1784592742"},{"product_id":"beef-wellington","title":"Beef Wellington","description":"\u003cp\u003e12 Servings - USDA Choice or Higher\u003c\/p\u003e\n\u003cp\u003eThe ultimate entertainer! Filet Mignon topped with creamy duxelle sauce and wrapped in a pastry puff.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBake for 50 minutes from frozen at 350°. Brush with water\/egg wash on the tops to brown for the last 10 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSteamed Broccoli Spears\u003c\/h4\u003e\n\u003cp\u003ePreparation\u003c\/p\u003e\n\u003cp\u003eSteam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692311588,"sku":"195","price":149.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/50a013cc-c32f-4d0d-a4d7-ef9623578c36.jpg?v=1784592743"},{"product_id":"buffalo-burgers-1","title":"Buffalo Burgers","description":"\u003cp\u003eBuffalo meats are higher in protein with less fat, calories and cholesterol than beef but still just as flavorful and juicy. Healthy and smart eating!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692508196,"sku":"280","price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/21d42b59-5f37-431a-a355-157f60fc2c1c.jpg?v=1784592754"},{"product_id":"porterhouse","title":"Porterhouse","description":"\u003cp\u003e6 (20 oz.) Porterhouse Steaks\u003c\/p\u003e\u003cp\u003eKing size, thick and juicy steaks. Top choice for the hearty appetites - giving you the best of both worlds. Filet Mignon on one side, N.Y. Strip on the other, with a bone in the middle.\u003c\/p\u003e\u003cp\u003e30 day aged natural angus beef with perfect marbling for tenderness and flavor.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eClassic Porterhouse Steak\u003c\/h4\u003e\n\u003cp\u003e3 Personal Gourmets Porterhouse steaks\u003cbr\u003eMetal or wooden skewer\u003cbr\u003e1\/2 lemon\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e2 cloves garlic, crushed\u003cbr\u003e2 scallions, white parts only, finely chopped\u003cbr\u003eSalt and pepper\u003cbr\u003eVegetable oil cooking spray\u003c\/p\u003e\u003cp\u003eRub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).\u003c\/p\u003e\u003cp\u003eCombine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.\u003c\/p\u003e\u003cp\u003ePrepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot . Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 8 to 10 minutes. Turn and grill, covered, for 8 to 10 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.\u003c\/p\u003e\n\u003ch4\u003eLois M's Green Beans \u0026amp; Roasted Red Potatoes\u003c\/h4\u003e\n\u003cp\u003e2 1\/4 lb. medium red onions (about 5)\u003cbr\u003e1\/2 cup olive oil\u003cbr\u003e2 Tbsp. balsamic vinegar\u003cbr\u003e1 tsp. kosher salt\u003cbr\u003e14 tsp. black pepper\u003cbr\u003e1\/4 cup water\u003cbr\u003e1 1\/2 lb. green beans, trimmed and cut diagonally into 2 inch pieces\u003c\/p\u003e\u003cp\u003ePut oven rack in middle position and preheat to 450 degrees. Oil a 9 \/ 12 baking pan.\u003c\/p\u003e\u003cp\u003eAfter peeling onions, trim root ends, then quarter lengthwise. Drizzle oil and vinegar over onions in pan tossing to coat and sprinkle with salt and pepper.\u003c\/p\u003e\u003cp\u003eRoast, uncovered, turning once and basting with pan juices about 30 minutes until deep golden brown.\u003c\/p\u003e\u003cp\u003eAdd water to pan and roast until onions are tender and carmelized, about 20 minutes more.\u003c\/p\u003e\u003cp\u003eTransfer onions with juices to a large bowl.\u003c\/p\u003e\u003cp\u003eWhile onions are roasting, cook beans until crisp-tender about 5 minutes. Drain and add to onions and toss. Salt and pepper.\u003c\/p\u003e\u003cp\u003eabout 8 servings Enjoy!\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 185\u003cbr\u003eCalories from Fat: 83\u003cbr\u003eTotal Fat: 9.2g\u003cbr\u003eSaturated Fat: 3.7g\u003cbr\u003eCholesterol: 68mg\u003cbr\u003eSodium: 56mg\u003cbr\u003eTotal Carbohydrate: 0g\u003cbr\u003eProtein: 23.9g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692639268,"sku":"205","price":215.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/35c19cdd-9a7b-4c60-aa39-467ab8a0d9c9.jpg?v=1784592771"},{"product_id":"ribeye-boneless-steak","title":"Ribeye Boneless Steak","description":"\u003cp\u003eEight (13 oz.) Boneless Steaks - 30 Day Aged Natural Angus Beef\u003c\/p\u003e\n\u003cp\u003eThese generously marbled steaks are always delectably tender and juicy. Wonderful on the grill or easily cooked indoors. A sure bet to amaze the guests at your next event!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eDouble Rubbed Ribeye\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet 13 oz Ribeye steaks\u003cbr\u003e4 tablespoons cumin seeds\u003cbr\u003e4 tablespoons coriander seeds\u003cbr\u003e4 tablespoons fennel seeds\u003cbr\u003e4 tablespoons mustard seeds\u003cbr\u003e8 tablespoons oregano\u003cbr\u003e2 tablespoons onion powder\u003cbr\u003e2 tablespoons garlic powder\u003cbr\u003e4 tablespoons paprika\u003cbr\u003e6 bay leaves\u003cbr\u003eSalt and pepper\u003c\/p\u003e\n\u003cp\u003e1 (6-ounce) can chipotle adobo\u003cbr\u003e4 garlic cloves\u003cbr\u003e1 lemon, juiced\u003cbr\u003eExtra-virgin olive oil\u003cbr\u003e4 poblanos, sliced into rings\u003cbr\u003e2 red onions, sliced into rings\u003cbr\u003e1 cup flour\u003cbr\u003e1\/2 cup buttermilk\u003c\/p\u003e\n\u003cp\u003eToast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.\u003c\/p\u003e\n\u003cp\u003eIn a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 350°.\u003c\/p\u003e\n\u003cp\u003eHeat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.\u003c\/p\u003e\n\u003cp\u003eHeat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.\u003c\/p\u003e\n\u003cp\u003eArrange the steaks on a serving platter and top off with the onion and poblano rings.\u003c\/p\u003e\n\u003ch4\u003ePhilly Steak with Ribeye\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Ribeye steaks, very very thinly sliced\u003cbr\u003e2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise\u003cbr\u003e1 white onion, thinly sliced\u003cbr\u003e1\/2 large green bell pepper, thinly sliced\u003cbr\u003e1 teaspoon minced garlic\u003cbr\u003e1\/2 teaspoon salt\u003cbr\u003e1\/4 teaspoon ground black pepper\u003cbr\u003e1\/3 pound thinly sliced white mozzerella or Provolone cheese\u003cbr\u003eMayonaise, optional\u003c\/p\u003e\n\u003cp\u003eHeat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.\u003c\/p\u003e\n\u003cp\u003eAdd the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes.\u003c\/p\u003e\n\u003cp\u003eMix in the sauteed onion and pepper mix.\u003c\/p\u003e\n\u003cp\u003eTop with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice.\u003c\/p\u003e\n\u003cp\u003eNote: Try chopping up green olives very fine and add it to your mayonaise for a very delicious spread!\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 191\u003cbr\u003eCalories from Fat: 90\u003cbr\u003eTotal Fat: 10g\u003cbr\u003eSaturated Fat: 4g\u003cbr\u003eCholesterol: 68mg\u003cbr\u003eSodium: 59mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 23.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692737572,"sku":"180","price":254.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/2a7669a8-0c3d-4a93-a047-2a4e0c509c8f.jpg?v=1784592775"},{"product_id":"10-oz-bullseye-ribeye","title":"10 oz Bullseye Ribeye","description":"\u003cp\u003e\u003cem\u003e12 (10 oz.) Boneless Steaks - 30 Day Aged Natural Angus Beef\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese generously marbled steaks are always delectably tender and juicy. Wonderful on the grill or easily cooked indoors. A sure bet to amaze the guests at your next event!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692934180,"sku":"183","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/237d80af-91f2-4c7f-9a02-b6c13876074f.jpg?v=1784592789"},{"product_id":"prime-flat-iron-steaks-2","title":"Prime Flat Iron Steaks","description":"\u003cp\u003e\u003cem\u003eSix Perfect (8-9 oz) Flat Iron Steaks - USDA Prime\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePersonal Gourmet's number one steak. These prime grade steaks are the second most tender beef cut. Almost as tender as filet mignon but have the hearty flavor of a New York strip or Ribeye.\u003c\/p\u003e\n\u003cp\u003e8-9 ounce size makes it easy to get the right portions for your busy weeknight meals or throw on the grill at a laid back weekend barbecue.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSteak Tacos\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Flat Iron Steaks\u003cbr\u003e1 package (1.25 oz) taco seasoning mix\u003cbr\u003e1\/2 cup water\u003cbr\u003e8 to 10 flour tortillas\u003cbr\u003e1\/4 cup sliced green onions\u003cbr\u003e1\/2 cup chopped tomato\u003cbr\u003e2 cups shredded lettace\u003cbr\u003e2 cups shredded cheddar or monterey jack cheese\u003c\/p\u003e\n\u003cp\u003eIn a large non-stick skillet, heat steak, taco seasoning mix and water, bring to boil, then reduce heat and cook for 8 to 10 minutes.\u003c\/p\u003e\n\u003cp\u003eHeat tortilla as directed on package.\u003c\/p\u003e\n\u003cp\u003eSpoon warm steak onto tortilla and top with green onions, tomato, lettace and cheese. Fold tortilla over filling.\u003c\/p\u003e\n\u003cp\u003eMakes 10 small or 8 burrito size.\u003c\/p\u003e\n\u003ch4\u003eBolgoki: (ba.go.kee)\u003c\/h4\u003e\n\u003cp\u003e7 Personal Gourmet Flat Iron Steaks\u003cbr\u003e2 bundles scallions (diced)\u003cbr\u003e1 small yellow onion (diced)\u003cbr\u003e2 oz chopped fresh ginger (peeled \u0026amp; chopped)\u003cbr\u003e1 large green apple (peeled \u0026amp; chopped)\u003cbr\u003e2 ¼ cups soy sauce\u003cbr\u003e½ cup cooking Marcella wine\u003cbr\u003e1 large green pepper (chopped)\u003cbr\u003e2 cups sugar\u003cbr\u003e1\/3 cup sesame oil\u003cbr\u003e½ cup sesame seeds\u003cbr\u003e5 large garlic cloves, chopped\u003c\/p\u003e\n\u003cp\u003eSlice the steak as thin as you can (shave it if you can), not to be thicker that ¼ inch.\u003c\/p\u003e\n\u003cp\u003ePut sliced steak into a large bowl with sugar and apple. Stir until blended.\u003c\/p\u003e\n\u003cp\u003eAdd the rest of your ingredients and mix well.\u003c\/p\u003e\n\u003cp\u003eMarinate overnight (at least 12 hours, the longer the better!).\u003c\/p\u003e\n\u003cp\u003eSaute all ingredients in large frying pan or Stir fry.\u003c\/p\u003e\n\u003cp\u003eYou can serve this over rice or oriental noodles!\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 470\u003cbr\u003eCalories from Fat: 210\u003cbr\u003eTotal Fat: 23g\u003cbr\u003eSaturated Fat: 9g\u003cbr\u003eCholesterol: 170mg\u003cbr\u003eSodium: 140mg\u003cbr\u003eTotal Carbohydrate: 0g\u003cbr\u003eProtein: 62g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692999716,"sku":"1360","price":88.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/b07e5284-e219-48b5-9741-51bf2ad15101.jpg?v=1784592795"},{"product_id":"kobe-dogs","title":"Kobe Dogs","description":"\u003cp\u003e\u003cem\u003e20 Kobe Dogs\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFully cooked for your convenience, these franks are exceptional grilled, broiled or even microwaved!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693065252,"sku":"146","price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/0282a661-011c-4289-b5ab-47a42158fe3b.jpg?v=1784592800"},{"product_id":"marinated-tri-tip","title":"Marinated Tri-Tip","description":"\u003cp\u003e\u003cem\u003e3 (2 lb) Roasts - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJuicy, tender and versatile, this roast offers rich beef flavor. Original Santa Maria triangular-shaped roast that has its own cult following!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eDefrost, BBQ at medium-low heat 30 minutes turning three times. Let stand 2 minutes and slice on angle from tip.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eJudy W's Green Bean Casserole\u003c\/h4\u003e\n\u003cp\u003e2 cans of cut green beans\u003cbr\u003e1 can (8oz) water chestnuts chopped\u003cbr\u003e1 pound Longhorn or Cheddar cheese grated\u003cbr\u003e1 medium onion chopped\u003cbr\u003e2 cans of cream of mushroom soup\u003cbr\u003e1 regular size bag of fritos crushed\u003c\/p\u003e\n\u003cp\u003eIn a saucepan, heat chopped water chestnuts, cheese, chopped onion \u0026amp; cream of mushroom soup together.\u003c\/p\u003e\n\u003cp\u003eDrain green beans, put in casserole dish, pour heated ingredients on top.\u003c\/p\u003e\n\u003cp\u003ePlace in oven until heated thru.\u003c\/p\u003e\n\u003cp\u003ePour crushed fritos on top just before serving.\u003c\/p\u003e\n\u003ch4\u003ePotato Dauphine\u003c\/h4\u003e\n\u003cp\u003e1\/2 pound russet potatoes (about 1)\u003cbr\u003e1 tablespoon unsalted butter, cut into bits\u003cbr\u003ePinch of salt\u003cbr\u003ePinch of freshly grated nutmeg\u003cbr\u003e3 tablespoons all-purpose flour\u003cbr\u003e1 large egg\u003cbr\u003eVegetable oil for deep frying the potatoes\u003cbr\u003eCoarse salt for sprinkling the croquettes if desired\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBake the potatoes in a preheated 425° oven for about 50 minutes, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped out potato through a ricer or a food mill fitted with the medium disk into a large bowl.\u003c\/p\u003e\n\u003cp\u003eIn a saucepan combine 3 tablespoons water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the egg, beating the mixture until it is smooth and shiny.\u003c\/p\u003e\n\u003cp\u003eAdd the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340° on a deepfat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1\/2 inch star tip and pipe eight 2 1\/2 inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jellyroll pan (to prevent them from becoming soggy).\u003c\/p\u003e\n\u003cp\u003eThe croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400° oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300° oven.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 328\u003cbr\u003eCalories from Fat: 234\u003cbr\u003eTotal Fat: 26g\u003cbr\u003eSaturated Fat: 10.6g\u003cbr\u003eCholesterol: 79mg\u003cbr\u003eSodium: 70mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 20.2g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693589540,"sku":"170","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/ee5d24c8-1fa3-4809-ad86-4a9ae27aa700.jpg?v=1784592803"},{"product_id":"kc-strip-steak","title":"KC STRIP STEAK","description":"","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693949988,"sku":"127","price":209.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_butcher_shop_product_photograph__three_thick_ra.png?v=1784671813"},{"product_id":"carne-asada-1","title":"Carne Asada","description":"\u003cp\u003e6-8 steaks (7 pound total)\u003cbr\u003eAuthentic Carne Asada steaks seasoned to perfection. Our marinated beef is ideal for tacos, burritos or served up straight.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCarne Asada Wraps\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1\/4 cup fresh lime juice\u003cbr\u003e2 pounds Personal Gourmet Carne Asada\u003cbr\u003e1 teaspoon ground black pepper\u003cbr\u003e6 large flour tortillas\u003cbr\u003e1 red bell pepper, stemmed, seeded, and thinly sliced\u003cbr\u003e1 green bell pepper, stemmed, seeded, and thinly sliced\u003cbr\u003e1 yellow bell pepper, stemmed, seeded, and thinly sliced\u003cbr\u003e1 large white onion, thinly sliced\u003cbr\u003e1 tablespoon minced garlic\u003cbr\u003eLightly mashed Avacados\u003cbr\u003e2 teaspoons oil\u003cbr\u003eLime wedges, accompaniment\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRemove the meat from the bag and pat dry. Preheat the grill to high, and preheat the oven to 325 degrees F.\u003c\/p\u003e\n\u003cp\u003eWrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.\u003c\/p\u003e\n\u003cp\u003eCook the Carne Asada steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, in a large skillet, heat the oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.\u003c\/p\u003e\n\u003cp\u003eDivide among the warmed tortillas and top with the vegetables and Avacado. Squeeze with lime juice and serve immediately.\u003c\/p\u003e\n\u003cp\u003eOptional: Serve with cold beer or tequila shots.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694081060,"sku":"270","price":142.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/9972cace-e794-4691-9699-22b571a74fc5.jpg?v=1784592849"},{"product_id":"bone-in-rib-chop","title":"Bone-In Rib Chop","description":"\u003cp\u003e6 (21 oz.) Bone-In Steaks\u003c\/p\u003e\n\u003cp\u003eUnbelievably thick bone-in rib chops - aged 30 days. The marbling in this cut allows it to earn the honor of being our richest, juiciest, most flavorful and tender steak. Served on the bone to retain maximum flavor.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eTriple Cheese Twice Baked Potatoes\u003c\/h4\u003e\n\u003cp\u003eThis is an item we offer in our menu already prepared.\u003cbr\u003eThis is a perfect compliment as a side to the Bone-In Rib Chop\u003c\/p\u003e\n\u003ch4\u003eBoston Baked Beans\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e2 cups dried navy\u003cbr\u003e3\/4 pound salt pork\u003cbr\u003e1\/2 cup molasses\u003cbr\u003e1\/2 teaspoon English-style dry mustard\u003cbr\u003e1\/4 teaspoon paprika\u003cbr\u003e1 teaspoon grated onion\u003cbr\u003e1 tablespoon sugar\u003c\/p\u003e\n\u003cp\u003ePreparation:\u003cbr\u003eIn a bowl combine the beans with 4 cups cold water, let them soak overnight, and drain them, reserving any remaining liquid. Transfer the beans to a small heavy kettle, add fresh water to cover (about 3 1\/2 cups), and simmer the beans, covered, for 1 hour. Drain the beans in a colander, reserving the cooking water and combining it with the reserved soaking liquid, and reserve the liquid.\u003c\/p\u003e\n\u003cp\u003eTo the kettle add a 1\/4 pound piece of the pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.\u003c\/p\u003e\n\u003cp\u003eIn a small bowl stir together the molasses, sugar, 1\/2 cup of the reserved bean water, the mustard, the paprika, and the onion, pour the mixture over the beans , lifting the beans with a spoon to allow the seasoning to concentrate to the bottom of the kettle.\u003c\/p\u003e\n\u003cp\u003eBake the beans, covered, in the middle of a preheated 300° oven, adding some of the reserved bean water at hourly intervals to keep the mixture covered and lifting the beans to allow the liquid to penetrate to the bottom of the kettle, for 6 hours. (The surface of the liquid in the pot should just cover the beans.)\u003c\/p\u003e\n\u003cp\u003eRemove the lid for the last hour of cooking.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 191\u003cbr\u003eCalories from Fat: 90\u003cbr\u003eTotal Fat: 10g\u003cbr\u003eSaturated Fat: 4g\u003cbr\u003eCholesterol: 68mg\u003cbr\u003eSodium: 59mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 23.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694179364,"sku":"156","price":203.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/555a6a17-7fec-4974-86bf-ff14c48daf2c.jpg?v=1784592853"},{"product_id":"brisket","title":"Brisket","description":"\u003cp\u003e(7-8 lb) Brisket\u003c\/p\u003e\n\u003cp\u003ePerfectly trimmed 30 day aged angus beef brisket.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694408740,"sku":"169","price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/53e8ec60-01ae-40ed-885e-0f6e4e2568b5.jpg?v=1784592858"},{"product_id":"kobe-tri-tip","title":"Kobe Tri-Tip","description":"\u003cp\u003eTwo 2.5lb Wagyu tri-tip roasts -  Game changer for your guests!!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694441508,"sku":"172","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/eee65147-e63b-4d5b-8a56-9050fe4038e9.jpg?v=1784592858"},{"product_id":"sirlion-steak-burger","title":"Sirlion Steak Burger","description":"\u003cp\u003e\u003cem\u003e30 (5.3 oz.) Aged Chopped Sirloin Burgers - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e10 lbs of premium Aged Chopped Sirloin Burgers - enjoy the great taste of the those mouthwatering restaurant-style burgers at home with these pre-shaped patties of aged chopped sirloin. Each patty is one-third pound which is the perfect size for family meals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eCook from frozen in 8-10 minutes or from thawed in less time.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePatty Melt\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Ground Sirloin Burgers\u003cbr\u003e2 tablespoons butter, softened\u003cbr\u003e4 slices rye bread\u003cbr\u003eSalt and freshly ground pepper, to taste\u003cbr\u003e1 tablespoon olive oil\u003cbr\u003e1 Medium red onion, peeled and sliced into rings\u003cbr\u003e4 slices Swiss cheese\u003c\/p\u003e\n\u003cp\u003eMelt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt two cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast. Serve with French fries and sliced cantaloupe.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 298 | Calories from Fat: 211 | Total Fat: 23.4g | Saturated Fat: 9.4g | Cholesterol: 84.8mg | Sodium: 78mg | Total Carbohydrate: 0 | Protein: 20g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694539812,"sku":"115","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/a1e5f64c-3b1a-48ea-b916-bfa3dbfce6bd.jpg?v=1784592876"},{"product_id":"new-york-strip","title":"New York Strip","description":"\u003cp\u003e\u003cem\u003e12 (10 oz.) New York Strips\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA lean and full-flavored prime cut of short loin, slightly firmer than a ribeye, but tender as can be. These 30 day aged angus beef sirloin steaks are full-of-flavor, boneless and juicy.\u003c\/p\u003e\n\u003cp\u003eGuaranteed to be the steak-lover's favorite!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eBarbeque Marinate\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet 10 oz New York Strip Steaks\u003cbr\u003e1\/3 cup soy sauce\u003cbr\u003e1\/3 cup cooking sherry\u003cbr\u003e1\/3 cup orange or pinapple juice\u003cbr\u003e2-3 cloves of pressed garlic\u003cbr\u003e1\/4 cup dark brown sugar\u003cbr\u003e1\/4 teaspoon ground black pepper\u003cbr\u003e1\/4 teaspoon ground ginger\u003cbr\u003e4-6 generous drops of liquid smoke\u003c\/p\u003e\n\u003cp\u003ePreparation\u003c\/p\u003e\n\u003cp\u003eIn large bowl, mix all ingredients (except steaks) well. Place steaks in the bowl; allow to marinate at least 30 to 60 minutes. Cook on grill to taste.\u003c\/p\u003e\n\u003ch4\u003ePAN SEARED NEW YORK STEAKS WITH WHISKEY AND CREAM\u003c\/h4\u003e\n\u003cp\u003eFour 10 oz or 15 oz Personal Gourmet New York steaks\u003cbr\u003eSalt and pepper\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e3 tablespoons finely chopped shallots\u003cbr\u003e¼ cup whiskey (can substitute with cognac)\u003cbr\u003e½ low sodium chicken stock\u003cbr\u003e½ teaspoon Worcestershire sauce\u003cbr\u003e2 teaspoons Dijon mustard\u003cbr\u003e½ cup heavy cream\u003cbr\u003eFresh lemon juice\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature and season each side generously with salt and pepper. Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. (Add 2 Minutes for the thicker steaks per side) Transfer to a warm platter and cover with aluminum foil. To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil. Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes. Season to taste with salt, pepper and lemon juice. Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 173\u003cbr\u003eCalories from Fat: 103\u003cbr\u003eTotal Fat: 11.4g\u003cbr\u003eSaturated Fat: 4.5g\u003cbr\u003eCholesterol: 56mg\u003cbr\u003eSodium: 46mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 16.5g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694572580,"sku":"125","price":245.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/df2b3fb4-c3b0-4097-bd12-eccbef78492b.jpg?v=1784592877"},{"product_id":"trimmed-filet-mignon","title":"Trimmed Filet Mignon","description":"\u003cp\u003e\u003cem\u003e12 (8 oz.) Filets - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Tenderloin Steaks - fork-cut tender, these will dazzle your guests!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eThaw in cold water for 15 minutes. Season with salt and pepper, grill on medium heat 9-10 minutes per side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePersonal Pan-Fried Filets\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet 8 oz Filet Mignon Steaks\u003cbr\u003eSalt and freshly ground pepper\u003cbr\u003e2 tablespoons chopped shallots\u003cbr\u003e1\/4 cup red wine\u003cbr\u003e1\/2 beef stock\u003cbr\u003e2 tablespoons fines herbes butter 2 tablespoons softened butter\u003cbr\u003e1 tablespoon equal parts fine herbes (chopped parsley, chives, chervil, and tarragon)\u003cbr\u003e1 tablespoon oil\u003c\/p\u003e\n\u003cp\u003eWith a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill. Heat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to a cutting board. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fines herbes butter. Serve the filet mignon with the sauce.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cp\u003e1 teaspoon salt\u003cbr\u003e4 teaspoons fresh coarsely ground black pepper\u003cbr\u003e4 \/6-oz Personal Gourmet tenderloin steaks\u003cbr\u003e1 tablespoon butter\u003cbr\u003e5 tablespoons Cognac\u003cbr\u003e3 teaspoons Dijon mustard\u003cbr\u003e2\/3 cup half-and-half or light cream\u003cbr\u003e3 tablespoons brined green peppercorns (drained)\u003c\/p\u003e\n\u003cp\u003eRub salt and ground black pepper over both sides of the steak. Heat a dry sauté pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) Add the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694605348,"sku":"108","price":230.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/a24477b5-ac63-4d92-a34b-6ffec744fff3.jpg?v=1784592877"},{"product_id":"trimmed-filet-mignon-premium-extra-fancy-1","title":"Trimmed Filet Mignon Premium - Extra Fancy","description":"\u003cp\u003e\u003cem\u003eSix Perfectly Trimmed (6 -7oz.) Filets - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most tender beef cut, melt-in-your-mouth texture, subtle flavor and compact shape.These perfectly trimmed tenderloin filets will really impress your guests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eThaw in cold water in package for 15 minutes. Grill on medium heat 6-7 minutes per side (season with salt and pepper).\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePhyllo Filet Mignon\u003c\/h4\u003e\n\u003cp\u003e6 Personal Gourmet 6 oz trimmed filet mignons\u003cbr\u003e2 sticks unsalted butter\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e1 pound assorted mushrooms, chopped\u003cbr\u003e4 tablespoons Madeira\u003cbr\u003e3 tablespoons chopped fresh chives\u003cbr\u003e2 packages frozen phyllo dough, thawed\u003cbr\u003e4 leeks, green parts only, blanched and cut lengthwise into six 1\/2-inch \"ribbons\"\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400°.\u003c\/p\u003e\n\u003cp\u003eSeason filet mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool.\u003c\/p\u003e\n\u003cp\u003eMelt remaining butter. Cut phyllo sheets into thirty-six 8 1\/2-inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms.\u003c\/p\u003e\n\u003cp\u003eGather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125° (medium-rare) on an instant read thermometer (insert through the center of the packet).\u003c\/p\u003e\n\u003ch4\u003eBeef Tenderloins with Peppercorns\u003c\/h4\u003e\n\u003cp\u003e2 teaspoons cracked whole black peppercorns\u003cbr\u003e2 Personal Gourmet 6oz tenderloin filets\u003cbr\u003e2 tablespoons butter\u003cbr\u003e2 teaspoons butter\u003cbr\u003e1 teaspoon all-purpose flour\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e1\/8 teaspoon ground pepper\u003cbr\u003e1\/3 cup of half \u0026amp; half or light cream\u003cbr\u003e1 tablespoon horseradish mustard\u003cbr\u003e½ teaspoon whole pink peppercorns (optional)\u003c\/p\u003e\n\u003cp\u003eSprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.\u003c\/p\u003e\n\u003cp\u003eIn a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.\u003c\/p\u003e\n\u003cp\u003eTo serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.\u003c\/p\u003e\n\u003ch4\u003eRed Wine Steak\u003c\/h4\u003e\n\u003cp\u003eFour 6-oz Personal Gourmet beef tenderloin steaks\u003cbr\u003e1 tbsp black peppercorns, crushed\u003cbr\u003e1\/2 tsp kosher salt\u003c\/p\u003e\n\u003cp\u003ePort Mushroom Sauce:\u003cbr\u003e1 1\/2 cups shiitake mushroom caps, sliced\u003cbr\u003e1 tbsp flour\u003cbr\u003e1\/2 cup port red wine\u003cbr\u003e1\/2 cup shallots, minced\u003cbr\u003e1 tbsp balsamic vinegar 1 1\/4 cup beef broth\u003cbr\u003e2 tsp Worcestershire sauce\u003cbr\u003e1 tsp tomato paste\u003cbr\u003e1\/8 tsp dried rosemary\u003cbr\u003e1\/2 tsp Dijon mustard\u003c\/p\u003e\n\u003cp\u003eCombine mushrooms and flour in a bowl and toss to coat.\u003c\/p\u003e\n\u003cp\u003eCombine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook for about 3 minutes, reduce heat to medium and simmer until thick ( it should coat the back of a spoon).\u003c\/p\u003e\n\u003cp\u003eAdd broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute.\u003c\/p\u003e\n\u003cp\u003eAdd mushroom mixture and cook for an additional 3 minutes, stirring constantly.\u003c\/p\u003e\n\u003cp\u003eStir in mustard. Set aside and keep warm.\u003c\/p\u003e\n\u003cp\u003eSprinkle steaks with peppercorns and salt.\u003c\/p\u003e\n\u003cp\u003eGrill steaks traditionally on BBQ to desired doneness.\u003c\/p\u003e\n\u003cp\u003ePour Port Mushroom Sauce over the tops of each steak and serve.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cp\u003e1 teaspoon salt\u003cbr\u003e4 teaspoons fresh coarsely ground black pepper\u003cbr\u003e4 \/6-oz Personal Gourmet tenderloin steaks\u003cbr\u003e1 tablespoon butter\u003cbr\u003e5 tablespoons Cognac\u003cbr\u003e3 teaspoons Dijon mustard\u003cbr\u003e2\/3 cup half-and-half or light cream\u003cbr\u003e3 tablespoons brined green peppercorns (drained)\u003c\/p\u003e\n\u003cp\u003eRub salt and ground black pepper over both sides of the steak.\u003c\/p\u003e\n\u003cp\u003eHeat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)\u003c\/p\u003e\n\u003cp\u003eAdd the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).\u003c\/p\u003e\n\u003cp\u003eRemove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.\u003c\/p\u003e\n\u003cp\u003eReduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694670884,"sku":"1070","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__two_extra_thick_pr.png?v=1784656709"},{"product_id":"kobe-beef-burger-3-1","title":"Kobe Beef Burger 3\/1","description":"\u003cp\u003e\u003cem\u003e30 (Third Pound) Wagyu \"Kobe Style\" Beef Burgers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbsolutely the best burger you can put on your grill!\u003c\/p\u003e\n\u003cp\u003eWagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as \"Kobe-Style Beef\", the meat from Wagyu cattle is known worldwide for its marbling characteristics and increased eating quality through a naturally-enhanced flavor, tenderness and juiciness.\u003c\/p\u003e\n\u003cp\u003eBecause of the Wagyu cattle's genetic predisposition and special diet, Wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694998564,"sku":"142","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/857c8751-6344-4cf5-861f-6399d8e22dc6.jpg?v=1784592907"},{"product_id":"superthick-ny-strip","title":"Superthick NY Strip","description":"\u003cp\u003e\u003cem\u003e8 (15 oz.) Steaks\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThick and juicy, king size strips! The perfect choice for the hearty appetites. We use only prime grade or a certified angus beef program to provide perfect consistency every time. Excellent for the true steak lover!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eGrilled Steaks with Chimichurri\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Superthick N.Y. Strip steaks\u003cbr\u003eChimichurri\u003cbr\u003eSalt and pepper\u003c\/p\u003e\n\u003cp\u003ePlace steaks in a large baking dish and pour 1\/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.\u003c\/p\u003e\n\u003cp\u003ePreheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 5 to 6 minutes on one side until golden brown, turn over and continue grilling for 5 to 6 minutes for medium-rare doneness.\u003c\/p\u003e\n\u003cp\u003eRemove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.\u003c\/p\u003e\n\u003cp\u003eChimichurri:\u003cbr\u003e1 cup Spanish olive oil\u003cbr\u003e2 limes, juiced\u003cbr\u003e4 cloves garlic\u003cbr\u003e2 minced shallots\u003cbr\u003e1 tablespoon each minced basil, thyme and oregano leaves\u003cbr\u003eSalt and pepper\u003c\/p\u003e\n\u003cp\u003eCombine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1\/2 as a marinade and 1\/2 as the finishing sauce.\u003c\/p\u003e\n\u003ch4\u003ePAN SEARED NEW YORK STEAKS WITH WHISKEY AND CREAM\u003c\/h4\u003e\n\u003cp\u003eFour 10 oz or 15 oz Personal Gourmet New York steaks\u003cbr\u003eSalt and pepper\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e3 tablespoons finely chopped shallots\u003cbr\u003e¼ cup whiskey (can substitute with cognac)\u003cbr\u003e½ low sodium chicken stock\u003cbr\u003e½ teaspoon Worcestershire sauce\u003cbr\u003e2 teaspoons Dijon mustard\u003cbr\u003e½ cup heavy cream\u003cbr\u003eFresh lemon juice\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature and season each side generously with salt and pepper.\u003c\/p\u003e\n\u003cp\u003eHeat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. (Add 2 Minutes for the thicker steaks per side) Transfer to a warm platter and cover with aluminum foil.\u003c\/p\u003e\n\u003cp\u003eTo make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil.\u003c\/p\u003e\n\u003cp\u003eWhisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.\u003c\/p\u003e\n\u003cp\u003eSeason to taste with salt, pepper and lemon juice.\u003c\/p\u003e\n\u003cp\u003eReturn the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 173\u003cbr\u003eCalories from Fat: 103\u003cbr\u003eTotal Fat: 11.4g\u003cbr\u003eSaturated Fat: 4.5g\u003cbr\u003eCholesterol: 56mg\u003cbr\u003eSodium: 46mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 16.5g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121695359012,"sku":"128","price":245.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/11ed813a-1813-4aa4-8af6-99a17e1ab010.jpg?v=1784592949"}],"url":"https:\/\/www.personalgourmetfoods.com\/collections\/beef-wagyu.oembed","provider":"Personal Gourmet","version":"1.0","type":"link"}