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Filet Mignon:
  • 2 teaspoons black peppercorns
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon dry mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 6 (6-ounce) TK Gourmet beef tenderloin steaks
Grilling Directions:
Grind peppercorns and rosemary until pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill approximately 3 minutes on each side for rare to medium rare.




  • Lamb Marinade: 1 cup extra virgin olive oil, 3/4 cup lemon juice, 1/2 cup fresh chopped basil, 1/3 cup red wine vinegar (don't use to much), 1/4-1/2 cup chopped garlic, salt and pepper to taste, 1 1/2 tblspn greek seasoning, 12 fresh roma tomatoes cut in 1/2 (sub cherry or plum tomatoes if romas not available). Combine and mix ingredients and marinate for several hours. Cooking time: grill at medium heat until lamb reaches rare/medium rare temperature or desired temperature. Bake at 375° for approximately 30 minutes for medium rare to medium, bake at 375° for approximately 45-60 minutes for medium well to well done. *Always use meat thermometer. *Always let lamb sit for 3-5 minutes at room temperature before serving. Last Step: Sit back an watch your dinner guests smile and adorn you with compliments!