Prime Filet Mignon

Unquestionably the most tender steak you can serve, Keens’ boneless aged center-cut filet mignon will please the most discriminating palate.

This legendary New York steakhouse was founded by Albert Keen in 1885 and quickly became a hangout for actors in the surrounding Herald Square Theater District as well as politicians, producers, newspaper men, and sports stars. The Theater District may have moved uptown since then, but Keens remains relatively unchanged, down to the historic prints and playbills lining the walls and regulars’ old churchwarden smoking pipes displayed on the ceiling. On top of being one of New York’s most historic restaurants, Keens Steakhouse is also one of its very best steakhouses. The steaks are dry-aged and USDA Prime, the burgers are a blend of chuck and dry-aged beef and ground fresh daily, and the mutton chop – a whole saddle of mature lamb, with the loin, tenderloin and belly – has been the signature dish for more than 100 years. Keens Steakhouse has been featured on Food Network’s The Best Thing I Ever Ate, Anthony Bourdain’s No Reservations, and, Delicious Destinations with Andrew Zimmern.

MORE DETAILS

This package includes your choice of 2 or 4 boneless aged filet mignons

• Each filet serves 1 person and weighs 8 oz.

Choose to Add Bacon & Sides to your Order

• 4 Slices Bacon Keens thick-cut bacon is rich in flavor and mildly smoked, with a hint of sweetness.
• 12 – 24 oz. Creamed Spinach Cooked fresh spinach with cream cheese, heavy cream, salt & pepper and nutmeg.
• 12 – 24 oz. Mashed Yukon Gold Potatoes Yukon Gold potatoes boiled with salt and pepper. Processed with milk and butter.

Choose to Add Merch to your Order

• Keens Cutting Board
• Keens Steak Sauce
• Keens Mint Jelly
• Keens T-Shirt
• Keens Shot Glass

INSTRUCTIONS / STORAGE

• Keens Steakhouse ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
• When you receive your order you should immediately refrigerate or freeze all meat items
• Steaks may be kept in the refrigerator for up to 2 days or frozen for 2 months.
• If frozen, allow to thaw in the refrigerator overnight

To Serve

• Let steaks come to room temperature before cooking.
• Pre heat oven to 400 degrees
• Pat the steaks dry with paper towel and season both sides liberally with kosher salt.
• Heat a heavy bottom oven proof sauté pan at a medium/high heat.
• Add 2 oz cooking oil to the pan and when the oil is hot add the filets.
• Lower the heat to medium and lightly brown all sides.
• Pour out the excess oil and place the meat in the oven.
• Cook for 6 minutes or until an internal temperature of 120 degrees is reached (for medium rare)
• Let the steak rest at room temperature for 4 minutes and serve.