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Blog posts tagged with 'filet'

Steak Carpaccio

This dish is so easy and includes only 5 ingredients. Beef carpaccio is a perfect midday snack or appetizer to spice up your meal. Experience unique flavor from quality Braveheart beef, smooth olive oil, and flaky salt. You’ll be hard pressed to find a tastier (and easier) dish than this one.




  1. Trim all the fat from the filet and place the tenderloin filet in the freezer for 2 hours or until firm. 

  2. Once firm, thinly slice the steak and pound flat with a meat pounder (you want the beef to be as thin as possible).

  3. Arrange thin beef on a large plate and drizzle with olive oil. 

  4. Top with a sprinkle of flaky salt, parmesan cheese, and a few arugula leaves.

  5. Serve and enjoy!


Looking for more fun recipes? Try Braveheart Steak Tartare.

Grilled Filet with Lobster Cream Sauce

Looking for the perfect date night meal? Look no further. One bite of this grilled filet with lobster cream sauce will bring the taste and feel of a five star restaurant to your kitchen. Creamy lobster sauce elevates the taste of a traditional filet and creates the most delicious meal. You will not regret giving this recipe a try.


  • 2 Braveheart Center-Cut Tenderloin Filet Steaks

  • 2 wild-caught lobster tails, chopped

  • 4 tbsp butter

  • 1 shallot, diced

  • 3 garlic cloves, minced

  • 1 cup heavy cream

  • 2 tbsp dijon mustard

  • 1 tsp red pepper flakes

  • 1 tsp fresh thyme, chopped

  • ½  tsp smoked paprika

  • Juice of half a lemon

  • Salt and pepper to taste


  1. Preheat a grill to medium-high heat. Season steak with salt and pepper (or seasonings of choice). 

  2. Add steak to the grill and cook until medium rare (or desired doneness).

  3. Add butter to a large pan on medium-high heat and let it melt. 

  4. Once butter is melted, add shallots and garlic. Let cook for around 1 minute or until shallots are translucent.

  5. Add heavy cream to the pan and stir well. 

  6. Next, add the dijon mustard, red pepper flakes, thyme, lemon juice, and smoked paprika.

  7.  Mix well and let cook for 1 minute or until the sauce begins to thicken.

  8. Add chopped lobster tails to the pan and stir to ensure the lobster is fully coated in the sauce. 

  9. Slice steak and add to a plate. Top with lobster cream sauce and enjoy!

Need more recipe inspiration? Try making Braveheart Balsamic Steak and Arugula Bruschetta.

Balsamic Steak and Arugula Bruschetta

This dish makes for the perfect snack or serve with sides to create a delicious meal. This is a light yet filling recipe that is a perfect addition to your day. The crispy bread paired with juicy, tangy balsamic steak will leave you feeling satisfied. This is a classic Italian dish that is guaranteed to impress. 


  • 1 Braveheart Sirloin Filet Steak

  • 1 baguette 

  • 2 fresh tomatoes, diced

  • 4 fresh basil leaves, finely chopped

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • ¼ cup balsamic vinegar

  • ½ cup olive oil

  • 1 tsp rosemary leaves, chopped

  • 1 tsp oregano, chopped

  • Salt and pepper to taste

  • ½ cup arugula leaves

  • 1 ball of fresh mozzarella


  1. To a small bowl, add ¼ cup of olive oil, rosemary, oregano, garlic, balsamic vinegar, salt, and pepper. 

  2. Mix ingredients well and add steak. Cover with plastic wrap and let marinade 

in the fridge for 1-6 hours. 

Add steak to a grill on medium high heat and cook until desired doneness (medium rare is recommended). Let rest and then thinly slice.

  1. To a medium bowl, add tomato, basil, olive oil, salt, and pepper. Mix the ingredients together and set aside.

  2. Slice the baguette in half and coat the inside with olive oil or butter. 

  3. Toast in a large pan or oven until the bread is golden brown.

  4. Remove from the pan or oven and slice baguette halves to create 6 slices of bread.

  5. Thinly slice mozzarella cheese and place on the toast.

  6. Add the tomato mixture and then arugula. Top with steak and a drizzle of olive oil and balsamic glaze (optional).

  7. Serve and enjoy!

Looking for more recipe inspiration? Try Braveheart Steak and Caramelized Onion Grilled Cheese.

Steak Caesar Salad

This recipe is perfect for the health-conscious chef. This Steak Caesar Salad combines the flavors of juicy, tender steak filets with creamy and cheesy caesar salad. It is a flavor-packed and light dish that will leave you craving more.

  • 4 6 ounce Braveheart Center-Cut Tenderloin Filets, room temperature

  • 1 1/2 teaspoons kosher salt

  • 1 tsp  black pepper

  • 2 tbsp butter

  • 1 tbsp olive oil 

  • 8 cups romaine lettuce, washed and cut to smaller pieces

  • 1 cup croutons

  • ⅓ cup parmesan cheese, shredded

  • 1 clove garlic

  • 1 tbsp fresh lemon juice

  • 1 tbsp Worcestershire sauce

  • ½ tbsp dijon mustard

  • 10 small capers

  • 1 egg room temperature

  • 2 anchovy filets or 1 tsp anchovy paste

  • black pepper to taste

  • ½ cup light olive oil or canola oil

  • ¼ cup parmesan cheese grated


  1. To a blender, add garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy filets, and pepper.

  2. Blend ingredients until consistency is smooth. Change to low speed and drizzle olive oil in a thin slow stream (this should take a few minutes).

  3. Add parmesan cheese and pulse to combine. Refrigerate until using.

  4. Preheat oven to 400°.

  5. Pat steaks dry. Season both sides very generously with salt and pepper. 

  6. Over medium-high to high heat, heat a large cast-iron skillet. Add olive oil and butter. Add steaks and sear for 2-3 minutes per side. Spoon butter over steaks as they cook.

  7. Insert an oven-safe thermometer and set an alarm for desired temperature (remember the temperature will rise about 3-5 degrees as the steaks rest). Put steaks in the oven and bake until they reach the desired temperature. This will take between 6-10 minutes depending on the thickness of the steaks and how hot you want them.

  8. Remove from skillet and let rest for 10 minutes.

  9. In a large salad bowl, combine lettuce, croutons and parmesan cheese. Add dressing and toss.

  10. Top with steak and additional parmesan cheese and serve.

If you enjoyed this recipe, try out Braveheart Big Steak Salad. This dish is a hearty and tangy treat for salad lovers.

Braveheart Filet Topped With Lobster Beurre Blanc

Create a new fan favorite recipe with this mouthwatering Braveheart Center Cut Filet and delicious lobster combination.


  • 1 8 oz Braveheart® Black Angus Beef Fillet(s), center cut
  • 1/2 cup Bay Winds® Lobster, claw and knuckle meat
  • 1 tbsp Peak Fresh Produce® Garlic, minced
  • 1 shallot(s), minced
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1/2 cup Piancone® cooking Chablis wine
  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted, diced
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground


  1. Remove filet from refrigeration rub with 1 tbsp of Piancone olive oil and season with ½ of the Delectable sea salt ang ground black pepper. Cook filet on pre heated grill until desired internal degree of doneness. For medium rare you would want an internal temperature of 140 – 145 degrees.
  2. Heat a sauté pan over medium high heat and add the other tablespoon of Piancone olive oil. Now add Peak green onion, garlic, and shallot to the pan. Season with remaining Delectable sea salt and ground black pepper. Cook for 1-2 minutes.
  3. Pour white wine into the pan and allow to reduce by half. Pour Natures Best heavy cream into pan and allow to reduce by half.
  4. Reduce heat to low and in small amounts whisk in Natures Best unsalted butter.
  5. Add Bay Winds lobster claw and knuckle meat to sauce then top the Braveheart filet and serve.
Beef Tenderloin with Red Onion Marmalade

Beef Tenderloin and Red Onion Marmalade Recipe

Enjoy a red onion marmalade with your beef tenderloin for dinner. Expertly combine flavors to craft the perfect bite at home. Invite guests and bring the whole family together to enjoy these mouthwatering Braveheart Center Cut Tenderloin Filets.



  1. Preheat grill to 400 degrees.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan.
  3. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
  4. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef.
  5. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.
Lobster Stuffed Braveheart Filet

Lobster Stuffed Filet Recipe

Served over a parmesan reggiano latke, this lobster filet is stuffed inside a  Braveheart Black Angus Beef and topped with brandy beurre blanc. This mouthwatering recipe will satisfy and impress you and your dinner guests. 


  • 1 tbsp Roma® Black Pepper, Ground
  • 1 pt Brandy Beurre Blanc
  • 2 lb Empire's Treasure® Lobster Tail(s), fully cooked
  • 1 tbsp salt, kosher


  1. Cut a slit through the center of each filet.
  2. Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
  3. Cook each filet to your desired degree of doneness.

Brandy Beurre Blanc


  • 2 cup brandy
  • 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
  • 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
  • 1 tsp Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1/2 tsp salt, kosher
  • 1 cup wine, dry white


  1. In a sauté pan over high heat add oil, garlic, and onions.
  2. Add white wine and brandy, then reduce by half.
  3. Add heavy cream and reduce by one fourth.
  4. Slowly whisk in butter then serve.

Parmesan Reggiano Latke


  • 3 Nature's Best Dairy® Egg(s), beaten
  • 3 tbsp flour, all-purpose
  • 1 cup Piancone® Oil, Olive, Extra Virgin
  • 1/4 cup Peak Fresh Produce® Onion(s), grated
  • 1 cup Roma® Cheese, Parmesan
  • 2 cup Peak Fresh Produce® Potato(es), shredded
  • 1 tsp salt, kosher


  1. Strain the potatoes in cheesecloth to remove as much moisture as possible.
  2. In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
  3. Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.