The Filet Gram® image number 0
The Filet Gram® image number 0

The Filet Gram®

Free Shipping on Orders $199
  • In Stock
Price $150.00
Frozen products may thaw in transit
  • Four Fresh-fresh 8 oz. Filet Mignon Steaks
  • Two 18 oz. New England Clam Chowders
  • Four Whoopie Pies
  • Preparation and cooking guide
  • Delivered in a Lobster Gram insulated cooler
  • Can be shipped via 2-day or overnight air
  • Rub the uncooked steaks with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper.
  • Get the fire of your choice started, letting it burn until it reaches high heat.
  • Place your steaks on the grill. If one is being cooked well done, wait a minute or two before placing the others on the grill so that they will all be ready to serve at the same time.
  • Let the steaks cook on one side for about 2 minutes. Then use your tongs to turn them over. This helps sear in the juices of the meat to make them juicier and more flavorful.
  • Cook steaks according to the chart below.
  • Using a meat thermometer, remove your steaks when they reach 5-10 degrees below the recommended temperature in the chart.
  • Place them on a serving dish and cover loosely with foil for 5-10 minutes. Their temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.

  • The times in this chart are general estimates of how long it will take to cook your steaks. Remember, these times will vary depending on your cooking method, grill temperature, wind, and atmosphere, so be sure to check your steaks regularly.
    Cooking Chart

  • Before cooking, remove the steaks from your refrigerator, sprinkle liberally with salt, and then bring to room temperature.
  • Preheat oven to 270°F and transfer steaks to a wire rack set on a baking sheet.
  • Place the baking sheet in the oven until the middle measures 115°F. The total time will vary, typically taking around 40-45 minutes.
  • Remove the steaks from the oven and let rest loosely, covered in foil, for 15 minutes.
  • Heat some canola oil in a large cast iron skillet over medium high heat..
  • Sear meat on each side for 1-2 minutes, or until the internal temperature reaches 125°-130°F.
  • Remove steaks from the skillet and chow down!.

    On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.

    Keep frozen until ready to serve. Can be re-frozen after thawing. Will keep for 3 months (frozen). Thaw in refrigerator for 1 hour or at room temperature for 15 minutes. Remove the wrapping while still cold to reheat the icing from pulling away. On hot days, desserts should not be left out for more than 1 hour. On cooler days, desserts can be left out for up to 1.5 hours. Do not keep in direct sunlight. For optimal flavor, serve cool or at room temperature.