Mother’s Day at my house is is the same year after year. We usually do the traditional Sunday brunch and stroll around the Las Vegas Strip for a couple of hours. When we get home, it’s almost as if Mother’s Day ended at 3 p.m. and dinner just becomes another meal.
Well not this year. This year, mom is getting steak!
And not just any steak, I’m grilling her up a Kansas City Steak Company® Super-Trimmed™ Filet Mignon.
When she slices into a thick beefy tenderloin filet, it’s going to melt in her mouth like butter because this cut of steak is so tender. The filet, selected from premium corn-fed Kansas beef, has been aged for up to 28 days.
I lived in Kansas for about seven years and used to be able to shop for Kansas beef every day. Thanks to the wonders of the internet and speedy shipping, I can now get Kansas beef in Vegas every week through the Kansas City Steak Company®.
Each steak is individually vacuum-sealed and comes with a free Kansas City Steak Book with expert tips and recipes and a seasoning packet.
Since I’m grilling these filets up for a special occasion, I’m going to make them even more decadent by adding garlic rosemary butter. If you grill them to medium rare (135F degrees), mom will feel like she’s eating at a fine steakhouse.
For more recipes, download the Kansas City Steak Company® Gourmet Guide, or visit their website to learn how to prepare different cuts and which wine to pair with your selection.
Disclosure: Kansas City Steak Company® provided four filet mignons to Zestuous at no cost, so I could test them and provide feedback to my followers.
- 4 tablespoons salted butter, room temperature
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 2 teaspoons fresh cracked black pepper
- 2 teaspoons garlic powder
- 6 6-ounce Kansas City Steak Company ® Super-Trimmed™ Filet Mignons, thawed
In a medium bowl, combine the butter, rosemary and minced garlic. Spoon the butter onto a piece of plastic wrap. Using the plastic wrap to keep your hands clean, roll the butter into a log about 2-1/2 inches long by 1-1/2 inches wide. Wrap it and freeze.
Remove the steaks from the refrigerator and let them rest at room temperature for 20 minutes.
In a small bowl, combine the salt, black pepper and garlic powder. Sprinkle about one teaspoon of the mixture on each steak, covering all sides.
Setup your grill for two-zone grilling with direct heat and indirect heat. If using a gas grill, turn half of the burners on high and leave the other half off. If using a charcoal grill, push the coals to one side.
Brush the grill grates with oil, so the meat won't stick. Then, place the filets on the grill over direct heat. Grill for 3 minutes. Rotate the steak a quarter turn to create cross hatch grill marks. Grill for 3 more minutes. Flip. Grill for 5 minutes.
Move the filets to the other side of the grill over indirect heat. Remove the butter from the freezer and cut into six equal slices. Top each filet with a pat of garlic rosemary butter.
Continue grilling to your desired doneness. You can check the temperature with a grill thermometer. Rare = 125F, Medium Rare = 135F, Medium = 145F, Medium Well = 150F, Well = 160F.
Remove to a plate and let rest for 10 minutes before serving.