Rastelli’s Petite Filet Mignon & Jumbo Lump Crab Cake Surf & Turf, 24 Total Packs, 6.75 Total Lbs.

Raised in the Midwest on large, open fields, our Black Angus Cattle are corn finished for 120 days and fed a 100% vegetarian diet — creating a juicy, tender and flavorful steak. The steaks are wet aged for a minimum of 21 days for added tenderness, hand trimmed, vacuum sealed and blast frozen at the peak of freshness. This delivers an unbelievable eating experience.
Also included in this pack is our Jumbo Lump Crab Cakes, which are packed full of freshly caught premium jumbo lump blue crab meat. We then blend the crab meat with the perfect amount of tangy mayonnaise, zesty breadcrumbs, Dijon mustard and lemon. Put it all together and you’ve got a sensational, ready to eat seafood item.

Restaurant quality delivered to your door. Whether you’re cooking up Sunday dinner with the family or serving to guests, our Surf & Turf is guaranteed to satisfy your taste buds and impress your guests.

• Receive (12) 5 oz Black Angus Beef Filet Mignon Steaks
• Receive (12) 4 oz Jumbo Lump Crab Cakes
• Beef Born, Raised & Harvested in the U.S.A.
• Crab cakes Handmade in the U.S.A
• Individually Vacuum Sealed: Convenient & Tasty!
• Ships Uncooked & Frozen via UPS 2nd Day Air

Filet Preparation Instructions:
For best results thaw under refrigeration. Use within 5-7 days. Cook steak according to a meat thermometer rather than a time table. Remove steaks from grill, pan, or oven 5 degrees before desired doneness. Let steak rest 5-10 minutes before serving.

Rare: 125-130°F
Medium Rare: 130-145°F
Medium: 140-145°F
Medium Well: 150-160°F
Well: 160-170°F

Crab Cake Preparation Instructions:
Oven: Cook from frozen (Recommended Method). Preheat oven to 375° F. Place jumbo lump crab cakes onto a nonstick baking sheet pan. Lightly coat jumbo lump crab cakes with olive oil or butter flavored cooking spray. Place in center of oven rack and bake for 20-25 minutes or until it turns golden brown on top and reach an internal temperature of 165° F. Remove from oven and let sit for 1-2 minutes before serving.

Sauté: Cook from thawed. Remove crab cakes from packaging and thaw under refrigeration until fully thawed. Preheat medium size sauté pan with 1-2 tablespoon oil of choice to medium high heat. Carefully add crab cakes to pan in single layer. Cook for
3-4 minutes. Turn and cook for an additional 3-4 minutes or until the internal temperature reaches 165° F. Let sit 1-2 minutes before serving.