Member's Mark USDA Choice Angus Beef Filet Mignon, priced per pound

Sam's Club

Member's Mark USDA Choice Angus Beef Filet Mignon, priced per pound

What's Special About This Cut of Beef? When you choose Member's Mark USDA Choice Angus Beef Filet Mignon, priced per pound, you're choosing high-quality meat taken from the smaller end of the tenderloin and is one of the most prized cuts of beef due to its very tender texture. These steaks are suited for dry-heat cooking methods and result in juicy, flavorful and tender steaks with 23g of protein per serving. With the USDA Choice grade, you know you're getting quality meat for everyone to enjoy. These steaks are also from grain-fed cows, which gives the meat a natural and vibrant flavor in every bite. Cooking Instructions Member's Mark USDA Choice Angus Beef Filet Mignon, priced per pound is superb with just salt and pepper, as surf and turf or just on its own. This cut is best prepared using any dry heat cooking method including roasting, grilling and smoking. For best results, let the meat rest at room temperature before and after cooking. Season with salt, fresh pepper and your favorite spices. Enjoy a glass of our Member's Mark Napa Valley Cabernet Sauvignon to elevate your steak experience and/or pair with our Wild Caught Premium Crab Cakes to create your own Surf & Turf meal at home! Instructions 1. Allow the filet mignon to sit at room temperature for 20-30 minutes before cooking. 2. Preheat oven to 400°F. 3. Season steak with salt and pepper. 4. Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. 5. Sear steak for 2-3 minutes on each side until it develops a crust. 6. Add 2 tablespoons of butter and fresh herbs to the skillet. 7. Transfer skillet to the oven, cooking steak for 5-7 minutes for medium-rare or longer for desired doneness. Check temperature with meat thermometer (130-135°F for medium-rare). 8. Remove from oven, let it rest for 5 minutes before serving, allowing the flavorful juices to redistribute within the steak, enhancing every bite. Meal Idea - Beef Wellington (Serves 2) Perfectly cooked beef and a crisp crescent crust make this the perfect way to quickly serve a favorite that is great for date night. If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough. Ingredients 1/8 tsp. pepper 2 beef tenderloin steaks, 1.5' thick (6 oz. each) 2 tsp. olive oil 2 tblsp. sun-dried tomato pesto sauce and spread (from 8 oz. jar) 1 can (4 oz.) Member's Mark Crescent Rolls 1 egg, slightly beaten 1 tblsp. cold water Instructions 1. Heat oven to 375°F. and line a small cookie sheet with parchment paper, then sprinkle pepper on both sides of steaks. 2. In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling. 3. Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside. 4. Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square. 5. In a small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture. 6. Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time).