Sear Roasting Method: 15 minutes using a Conventional Oven and Microwave* if filets are thawed. Thaw filets overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed filets in cold water for 30-40 minutes.
1.	Preheat oven to 450°F.
2.	Remove filets from packaging and season with ¼ teaspoon of Natural Seasoning. Set aside.
3.	Remove Twice Baked Potatoes from cellophane and place in a microwave safe dish. Cut slit in center of film covering Roasted Vegetable Medley. Place potatoes and tray of vegetables in microwave and cook on MEDIUM for 12-13 minutes.
4.	Heat 1 Tablespoon olive oil in oven safe** sauté pan over MEDIUM-HIGH heat. When oil is hot, add filets to the pan and sear until browned, about 2 minutes on each side.
5.	For medium filets, place sauté pan on oven center rack and roast 4-5 minutes. Carefully remove sauté pan from oven using a heavy-duty hot pad.
6.	Remove potatoes and vegetables from microwave, plate and serve with filets.

Grilling Method: 18 minutes using a Grill and Microwave* if filets are thawed. Thaw filets overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed filets in cold water for 30-40 minutes.
1.	Preheat grill on HIGH or prepare coals.
2.	Remove filets from packaging and season with ¼ teaspoon of Natural Seasoning. Set aside.
3.	Remove Twice Baked Potatoes from cellophane and place in microwave safe dish. Cut slit in center of film covering Roasted Vegetable Medley. Place potatoes and tray of vegetables in microwave and cook on MEDIUM for 12 - 13 minutes.
4.	For medium filets, place seasoned filets on preheated grill for 4 minutes. Flip filets and continue grilling for 4 minutes. Remove from grill to a clean plate.
5.	Remove vegetables and potatoes from microwave, plate and serve with filets.
* Cooking time based on 1100-watt microwave with turntable. Adjust time for lower wattage microwaves. If not using a turntable, rotate once while cooking.
** An oven safe sauté pan would tolerate up to 500°F and would not have plastic or wooden handles. A cast iron skillet works well.

	For a chef's touch: brush filets lightly with olive oil, season and cook as desired.
	To obtain a more seasoned rub flavor, use ¾ teaspoon of seasoning per side of filet.
	For Steak House appeal: Cut chilled Seasoned Butter Sauce into ½-inch slices. Place 1-2 pats of seasoned butter over sizzling hot steaks.
	Cut filet across grain into slices and fan across plate. Top with Béarnaise Sauce for mock chateaubriand.
	No time to thaw? Preheat grill to MEDIUM, brush frozen filets with oil, season and place on grill for a total of 20-24 minutes, flipping often.

INGREDIENTS: FILET MIGNON: Beef Tenderloin Steaks. TWICE BAKED POTATOES: Baked Potato with Shell, Water, Sour Cream (Cultured Skim Milk, Cream, Modified Corn Starch, Sodium Phosphate, Locust Bean Gum, Guar Gum, Carrageenan), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto Color, Cellulose), Dehydrated Potato, Butter, Dairy Blend (Whey, Nonfat Dry Milk, Soy Flour), Bacon (cured with Water, Salt, Sodium Phosphate, Sodium Nitrite and Smoke Flavoring), Salt, Dried ChivesFIRE ROASTED VEGETABLES: Carrots, Cauliflower, Sugar Snap Peas, Roasted Red Peppers, Roasted Green Peppers, Roasted Yellow Peppers, Water, Butter (Cream and Salt), Salt, Modified Corn Starch, Olive Oil, Mono and Diglycerides, Spice, Lemon Juice from concentrate (Water, Lemon Juice Concentrate, Sodium Bisulfite and Sodium Benzoate as preservatives, Lemon Oil), Dehydrated Parsley, Annatto (coloring). STEAK SEASONING: Salt, Dehydrated Garlic and Onion Spices, Dextrose, Natural Flavor, Dehydrated Bell Pepper, Dehydrated Orange Peel, Sugar, Citric Acid, Extractives of Paprika, with not more than 2% Calcium Silicate added as an anticaking agent. Allergens: Milk and Soybean.