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Quantity:

Gluten-Free Surf & Turf

Reg. Price:
$425.95
Sale Price:
$278.00
Save:
$147.95

Meal Serves 4
Surf & Turf that spares no expense.

Details:

Treat a loved one to an evening of unbelievable Surf & Turf that spares no expense. Featuring a main course of our very best Private Reserve Filet Mignons - extra-aged a full 28 days for sublime mild beef flavor and a tenderness so sublime you won't even need your steak knife - alongside frozen-fresh lobster tail halves hand-selected and meticulously inspected for world-class quality, two no-fuss premium sides, and our decadent, yet effortless Creme Brulee for dessert this dinner is guaranteed to be part of an unforgettable night. Order this gluten-free gift today to turn anyone's night into an extraordinary occasion.

This meal includes the following:

    6 (6 oz.) Private Reserve Filet Mignons
    4 (2.5 oz.) Maine Lobster Tail Halves
    4 (5.5 oz.) Stuffed Baked Potatoes
    2 (11 oz. pkgs.) Creamed Spinach
    4 (3 oz.) Creme Brulee

Private ReserveŽ Filet Mignons
6 oz.  |  6 count
Extra-aged - at least 28 days for maximum tenderness
100% Omaha Steaks Private ReserveŽ beef
Flash-frozen and individually sealed for perfection
100% guaranteed to satisfy
Extra-trimmed by our most veteran butchers
The highest marbling of any filet mignon

Maine Lobster Tail Halves
2.5 oz.  |  4 count
Preparation: Do not thaw. Broil: Preheat oven broiler on high. Remove tails from plastic and arrange on broiler pan, meat side up. Brush with butter. Broil for 7 minutes. Turn and broil another 5-6 minutes or until meat is no longer translucent. Grill: Preheat grill on high. Remove tails from plastic and brush with butter. Arrange tails on the grill with the meat side up. Grill for 7 minutes. Turn and grill another 5-6 minutes or until meat is no longer translucent. Stovetop: Bring 2 quarts of water to a boil in a large saucepan. Remove tails from plastic and place in boiling water. Return to a boil and cook tails approximately 5 minutes or until meat is no longer translucent. Bake: Preheat oven to 450°F. Remove tails from plastic and brush with butter. Place on baking sheet with meat side up. Cook for 15-16 minutes or until meat is no longer translucent.

Stuffed Baked Potatoes
5.5 oz.  |  4 count
Bake: Preheat oven to 350° F. Remove potato from package. Place desired number of frozen portions on an ungreased baking sheet. Bake 40 minutes, until heated through and lightly browned. Grill: Preheat grill. Remove potato from cellophane package. Place frozen potatoes on a sheet of aluminum foil. Wrapping foil around potatoes, leaving top half exposed. Grill on medium-high heat. Cook with grill lid down for 35 to 45 minutes. Microwave: Remove potato from wrap. Place one frozen potato on microwave safe dish. Cook on high for 21/2 to 4 minutes rotating at half way point. To cook two potatoes, increase cooking time to 4 to 6 minutes.

Creamed Spinach
2 (11 oz.) pkgs.  |  serves 4
Preparation: Do Not Thaw. Oven: Preheat oven to 400°F. Remove plastic wrap from tray and place tray on a baking sheet. Place baking sheet on middle rack of preheated oven for 35-40 minutes or until internal temperature reaches 165°F. Stir and serve. Microwave (1100 Watt): Remove plastic wrap from tray and place tray in microwave. Heat for 4 minutes on HIGH. Stir and microwave for 1 additional minute or until the internal temperature reaches 165°F. Stir and serve.

Creme Brulee
3 oz.  |  4 count
Oven Broil (Preferred method) DO NOT THAW: Preheat broiler on high setting. Position top rack 3-4 inches from the broiler element so that the top of the Creme Brulee will be 1-2 inches from the broiler element.. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one package of sugar evenly across each Creme Brulee. Place Creme Brulee under broiler element for 4-6 minutes or until the top is golden brown. Remove from broiler and let Creme Brulee stand 10-15 minutes before serving.
Thaw and Serve (Alternate method): Thaw overnight in refrigerator. Remove seal and lid. Serve cold. Sugar packet is not used for this method of serving.

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