Filet Mignon Fromage Kit - 4 Pack
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Not eligible for shipping to CanadaPrepare Sparks Steak House’s signature Steak Fromage in the comfort of your own home! This 10-ounce filet mignon is ready to be seasoned with Sparks’ classic herb blend, cooked to your liking, and topped with a mound of melty crumbled Roquefort blue cheese. Choose to add on Sparks’ signature sides including creamed spinach, hash brown potatoes, and cheesecake for dessert!
For more than 50 years, Sparks Steak House has represented the gold standard in iconic New York City steakhouses. Founders Michael and Pasquale “Pat” Cetta grew up learning the butchery trade from their father, and in 1966 they bought a small English pub and converted it into a steakhouse. In 1977, they moved the restaurant to its current site on East 46th Street, which now seats 684 guests. Today, Sparks Steak House is one of New York’s most renowned and venerable steakhouses, recognized worldwide for its selection of top-quality aged beef, fresh seafood, and fine wines.
This package serves 4 people and includes
- 4 Filet Mignons (each 10 oz.)
- Steaks arrive uncooked
- Crumbled Roquefort Blue Cheese (12 oz.)
- Steak Seasoning (8 Tbsp.)
- Choose to add on more!
Add On Options Include
- Creamed Spinach (12 oz.)
- Hash Brown Potatoes (12 oz.)
- Cheesecake (4")
- Each Cheesecake serves 2 people and weighs 6 oz.
- Steak ships with ice packs, may thaw in transit
- Upon arrival, place steaks in the refrigerator.
- Steaks, sides, and cake may be refrigerated for 2 days prior to use.
- Sparks Steakhouse does not recommend freezing, but if required items can be stored frozen for 4 months
To Serve
Filet Mignon
- Preheat oven to 450 F
- Preheat skillet on high heat
- Butterfly each filet
- Season each side of the filet with half a teaspoon of Sparks Steak House’s special herb blend.
- Place each filet on the skillet for 4 minutes per side
- Place filets on oven-safe pan (or skillet) and place in oven.
- 8 minutes for Rare, 10 minutes for Medium Rare, 12 minutes for Medium, 14 minutes for Medium Well, 16 minutes for Well Done (Cooking times may vary by oven)
- Remove Filets from oven
- Using a spoon, tightly mold Roquefort cheese to cover the filet
- Place filets back in oven. Remove when cheese has melted
- Enjoy!
Hash Brown Potatoes
- Defrost hash browns under warm running water
- Preheat a medium frying pan
- Melt one teaspoon of butter in pan, add potatoes
- Stir gently until potatoes have a light crisp.
- Serve in a warm bowl
- Enjoy!
Creamed Spinach
- Defrost Creamed spinach by running under warm water
- Pre-heat a saucepan under medium heat
- Add defrosted creamed spinach to pan and stir periodically.
- Heat until hot and creamed spinach has an even consistency
- Serve in a warm bowl
- Enjoy!
- Steaks – Beef, Sparks Steak House’s Special Herb Blend
- Roquefort Cheese
- Creamed Spinach – Spinach, Cream, Butter, Flour, Salt
- Hash Browns – Potatoes, Butter, Onion Salt
- Cheesecake – Cream Cheese, Sour Cream, Powder Sugar, Graham Cracker, Butter, Whole Eggs, Granulated Sugar. New York Cheesecake. Produced in a Facility Where Nuts, Milk, Eggs, Soy & Flour are Present
Allergens: Garlic, Dairy, Gluten
New York Steakhouse Icon Since 1966
New York Steakhouse Icon Since 1966
For more than 50 years, Sparks has represented the gold standard in iconic New York City steakhouses. Founders Michael and Pasquale “Pat” Cetta grew up learning the butchery trade from their father, Rocco. In 1966 they bought Sparks Pub, a small English pub on East 18th Street owned by a man named Don Sparks, and converted it into a steakhouse. In 1977, they moved the restaurant to its current site on East 46th Street, which now occupies 27,000 square feet and seats 684 guests.
Today, Sparks Steak House is one of New York’s most renowned and venerable steakhouses, recognized worldwide for its selection of top-quality aged beef, fresh seafood, and fine wines. The full Sparks Steak House experience is now being delivered straight to your door!
