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Filet Mignon Dinner For Two

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Light the candles for this elegant filet mignon dinner for two. Indulge in tender filet mignon topped with a flavorful, crisp horseradish topper. Paired with creamy garlic mashed potatoes and a rich vegetable blend, this meal is sure to leave you feeling as though you left a fine steakhouse. End the meal with a sweet crème brûlée for an over-the-top special dinner.


Filet Mignon, two 6 oz.
Horseradish Savory Steak Topper, two 2.5 oz. toppers
Garlic Mashed Potatoes
Vegetable Medley, 24 oz.
Creme Brûlée, two 4.5 oz ramekins


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Item #: FLD22

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Filet Mignon: Best cooked from thawed. Please thaw under refrigeration. Stove Top: In a skillet, add a little olive oil over medium heat. Pat Filet Mignon dry and season with a little salt and pepper. Cook for 4 minutes per side for rare, 6 minutes per side for medium and 8 minutes per side for well-done. Grill: Pat Filet Mignon dry and season with salt and pepper. Place on hot oiled grill and grill about 4 minutes on each side for medium rare.
Horseradish Savory Steak Topper: Thaw wrapped toppers for 24 hours in refrigerator, or about 2 hours at room temperature. Cook desired protein to within 2 minutes of desired doneness. Place oven rack approximately 6” from heat source. Preheat broiler to highest level. Place steak (or desired protein) on a baking sheet. Remove packaging from topper and place on top of steak. Broil at highest heat for 3-6 minutes (will depend on broiler temperature) or until topper is nicely browned on top.
Garlic Mashed Potatoes: Preheat oven to 350°F. Remove film and place tray on cookie sheet. If frozen cook for 20-30 minutes (or 10-20 if thawed), or until fully heated throughout. Should reach an internal temperature of 185°F. Stir halfway through cooking time. Let stand 2 minutes before serving.
Vegetable Medley: Cook from Frozen. Conventional oven: Pre-heat oven to 350°F. Remove wrapper. Cover with aluminum foil. Put tray in oven and heat for 45 minutes (internal temperature of at least 165°F). Do not heat tray at temperature over 350°F. Must be heated before consumption. Do not use convection or toaster oven. Microwave is not recommended.
Creme Brûlée: Oven Broil from frozen (preferred method): Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens let broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on positioned oven rack for 3-6 minutes or until top is golden brown. Ramekin and sugar will be hot. Using caution, remove baking sheet from oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy! Thaw and serve (alternative method): Thaw over night or 4-5 hours in refrigerator. Remove seal and plastic lid from ramekin. Serve cold. Sugar packet is not used for this method of serving. Can be topped with berries. Once thawed, may be refrigerated for up to 2 days.

Filet Mignon: Beef
Horseradish Steak Topper: Panko Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt), Butter Blend (Palm Oil, Liquid Soybean Oil, Water, Butter, Salt, Sweet Cream Butter, Milk Solids, Vegetable Lecithin, Vegetable Mono & Diglycerides, Sodium Benzoate Added As Preservative, Artificially Flavored, Colored With Beta Carotene , Vitamin A Palmitate Added), Horseradish (Horseradish, Vinegar, Salt, Sodium Bisulfite), Salt, and Black Pepper. Contains: Wheat, Milk, Soybean.
Garlic Mashed Potatoes: Red Skin Potatoes, Butter (Pasteurized Cream, Natural Flavoring), Heavy Cream (Cream, Carrageenan, Mono Di-glycerides, Polysorbate 80), Garlic, Salt, White Pepper.
Contains: Milk
Vegetable Medley: Carrots, Peas, Shallots, Unsalted Butter, Salt and Pepper. Contains: Milk.
Creme Brûlée: Heavy Cream (less than 1% mono and diglycerides, carrageenan), Skim Milk, Pasteurized Egg Yolks, Sugar, Brown Sugar, Natural Vanilla, Starch. Contains: Milk, Eggs. Produced in a facility that uses peanuts and tree nuts

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