My husband doesn't get off that easy, though. He owes me a rain check for a romantic dinner, in the near future. In exchange, I prefer to make a restaurant quality dinner, at home. Fortunately, my guy does dishes. See what I mean? He's a gem, and I'm not shy about saying that I love him so. As corny as it may sound, every day really is Valentine's Day for us. I enjoy cooking for him, and he appreciates what I serve him. Win-win.
Certified Steak and Seafood Company. Here's what they company says about this product:
Buttery Prime Angus Filet MignonAll kinds of recipe ideas danced through my head-- like Beef Wellington or an encore of Beef au Poivre. I thought about making a Bernaise sauce, or a red-wine reduction sauce. But when I saw that frozen lobster tails were on sale for a really good price, how could I resist?
If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.
Each Prime angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.
What I want to share with you, dear readers, is a fool-proof and very simple way to prepare Filet Mignon.
- For most accurate results, you need a trust worthy instant read thermometer.
- A Cast-Iron Skillet is my favorite pan of choice. Otherwise a heavy-bottomed skillet works. I don't recommend a non-stick skillet, because we're going to do some serious searing.
- Bring the meat to room temperature 20-30 minutes before cooking it; this will ensure a more even cooking result.
- Check the steaks a minute or two early, by inserting an instant read thermometer sideways and into center of each steak. If the temperature is under 120F, then return it to the oven and cook for another minute or two. Check the temperature. Once the steaks reach no more than 125F, remove them.
- Tightly cover the top of the steaks on a plate (I use a carving board) and allow the steaks to rest, and to allow the juices to redistribute.
TASTING NOTES: You see? As long as you test the temperature of the steaks, you can't overcook and ruin these? Perfect! Just the way we like it. Truthfully, we both loved these steaks. They were butter-tender, and flavorful. Just the simplicity of salt and pepper was all we needed. Best of all, this meal costs much less than you would pay in a fine restaurant. I know we'll be ordering more of these steaks, in the near future. So can you!
Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.
They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.
I have two Chilean Sea Bass Fillets in my freezer, that were sent to me, as well. I can't wait to try those next!
This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion. My opinions are strictly my own.
A printable recipe card is at the end of this post.