Category - Natural, Kobe and Wagyu Beef
Trimmed Filet Mignon
SKU: 108
12 (8 oz.) Filets - USDA Choice or Higher

Giant Tenderloin Steaks - fork-cut tender, these will dazzle your guests!

Recommended Cooking Method:
Thaw in cold water for 15 minutes.  Season with salt and pepper, grill on medium heat 9-10 minutes per side.


2 Personal Gourmet 8 oz Filet Mignon Steaks 
Salt and freshly ground pepper
2 tablespoons chopped shallots
1/4 cup red wine
1/2 beef stock
2 tablespoons fines herbes butter
2 tablespoons softened butter
1 tablespoon equal parts fine herbes
    (chopped parsley, chives, chervil, and tarragon)
1 tablespoon oil


With 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.

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1 teaspoon salt

4 teaspoons fresh coarsely ground black pepper

4 /6-oz Personal Gourmet tenderloin steaks

1 tablespoon butter

5 tablespoons Cognac

3 teaspoons Dijon mustard

2/3 cup half-and-half or light cream

3 tablespoons brined green peppercorns (drained)

Rub 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.

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