#SteakYourClaim on summer with a Beef Wellingtini using Kansas City Steaks

The Kansas City Steak Company has been around since 1932 selling steaks of superb quality. They personally hand-trim USDA 28-day aged beef for a steakhouse flavor that you can prepare in your kitchen and backyard grill. Kansas City Steak Company uses a wet aging process. This allows the meat to naturally age in a sealed Cryovac® package in a climate controlled environment for up to 28 days. The meat marinates in its own juices for a bold, beefy flavor and results in a tender texture. If you have ever heard of the term, “cuts like butter”, you can apply that term to these steaks.

Kansas City Steak’s Super-Trimmed Filet Mignon (#1047 - $74.95) contains four 6 oz. filet mignons. These filets are center cuts from premium corn-fed Kansas beef tenderloin. Each steak is individually vacuum sealed and frozen. The box also contains “The Kansas City Steak Book” preparation guide and Steak Seasoning packet. For shipping, the steaks are packed in dry ice inside a Styrofoam box. Even with 2-day shipping, the steaks are still frozen upon receipt. You can grill them to perfection or try the author’s recipe below for a show-stopping presentation with a play on a Beef Wellington.

Beef Wellingtini by OC Food Diva
Serves 2


  • ½ onion, diced
  • 2 slices of bacon, diced
  • 2 tablespoons Pasolivo Blackberry balsamic vinegar
  • 2 – 6 oz. Kansas City Steak Company Filet Mignons
  • 2 teaspoons Kansas City Steak Company Steak Seasoning
  • 2 oz. of brie, sliced
  • 1 can of Pillsbury Butter Flake Crescent Rolls
  • 1 egg, whisked


  1. Preheat oven to 375°
  2. Dice onion and bacon. Heat pan to medium heat and a sauté bacon to render the fat and until lightly browned. Add onions to bacon and sauté until onions are caramelized.
  3. Add balsamic vinegar and cook down until a jam-like consistency. Remove from heat and set aside.
  4. Heat pan to high heat.
  5. Remove filet mignons from packaging and blot off excess blood. Apply ½ teaspoon of seasoning to top and bottom of each steak.
  6. Sear steaks until a ¼” of opaqueness on each side. Keep in mind that these will be cooking in the oven for another 20 minutes. Following this cooking process will have a finished steak at a rare temperature. Add a ¼” of opaqueness on each side for a warmer temperature, i.e., ½” for medium rare, ¾” for medium, etc. Remove from heat and let it rest.
  7. Slice brie into ¼” thick slices and cut into 2” wide pieces. Set aside.
  8. Remove dough from can and unroll. Cut dough in half into to semi-square pieces. Pinch perforations together so dough is solid without any holes.
  9. Place steak in the middle of the dough. Top with brie pieces and bacon onion mixture. Fold up opposite corners of the dough to wrap up the steak. Pinch up seams and any holes that might have opened up while stretching dough around steak. Brush outside with egg wash.
  10. Place on baking sheet and bake for 20 minutes.
  11. Remove from oven and rest for 5-10 minutes. Serve with your favorite side dishes.

With summer in full swing, #SteakYourClaim with some Kansas City Steaks!

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