How to Broil Filet Mignon

Filet mignon is steak taken from the tenderloin region of the steer. The filet mignon is considered the tenderest cut of beef and because of this, is usually the most expensive. Porterhouse steaks and T-bones actually have the filet mignon in them, with the rest of the meat being strip steak. In parts of the United Kingdom the porterhouse refers only to the strip steak. Filet mignon can be grilled, pan fried, broiled or roasted. The key to cooking an exemplary filet mignon is high heat.

Difficulty: Easy

Instructions

Things You'll Need:

• Filet mignon Cast iron skillet Olive oil Pepper Oven mitt

1. Defrost the steak to room temperature. Food borne illnesses may be caused from the improper defrosting of meat (see Resources). Once the filet mignon is defrosted, wipe away the extra moisture with a clean towel.

2. Place the skillet on the center rack of the oven.

3. Preheat the broiler. This should take around 20 minutes.

4. Apply enough olive oil to cover steaks. Add pepper (as desired to your liking) and any other ingredients you want to the steaks.

5. Place steaks in heated skillet. Wear an oven mitt when you do this. The olive oil on the steaks will cause splattering when the steaks touch the hot skillet.

6. 

   Sear the steak. After a quick searing, change the stove temperature to 500 degrees and broil to desired liking. See chart for details. Flip the steaks halfway through the cooking time.

7. Remove steaks from the oven and serve hot.

Resources

• How to properly defrost meat

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