Broiled Filet Mignon

Chef'south notes:

The English language translation of mignon is dainty or cute. So, what do we do with a prissy cut of meat? When I think of nice things, I call back of frail, small, or even lacy things. I suppose that meat could just exist considered delicate in terms of cooking, or more specifically in terms of the greater take a chance of overcooking. Also, the tenderloin itself can be difficult to remove because the muscle is not strong and tears hands. It must be carefully cut from the basic to remove it. And then, in that way, filet mignon is the most delicate or prissy of all the meats.

Ingredients

  • ii filet mignons
  • Sea salt
  • Black pepper

Broiled Filet Mignon with Sea Salt and Pepper, Broiled and Served with Chanterelle Butter and Balsamic Reduction

  1. Choice upward some nice, thick filet mignon. The beautiful function about a filet mignon is that information technology is the tenderest cut from the tenderest role of a moo-cow: the tenderloin. This means that you don't actually have to do much to it, and that includes when cooking. Still, nosotros nevertheless desire it to become dark-brown and crispy on the outside, which is why we buy thick-cut steaks and cook them quickly in a very hot broiler.
  2. Flavor the filet mignon with common salt and pepper. Since beef tenderloin and filet mignon taste great naturally, we also don't need to flavor them much. A overnice sea salt will bring out the flavor already present, and a little blackness pepper will give it depth. At that place are many choices when it comes to common salt (sel gris, fleur de sel, alaea salt), but more often than not, I just use a simple sea salt.
  3. Broil the first side of the filet mignon. Rut upward the broiler on high for a few minutes before putting the meat underneath information technology. Also, motility the elevation oven rack to the 2nd position from the pinnacle. This volition let the heat time to spread evenly. Effort to place the meat on the broiling pan and so the rut is evenly distributed from to a higher place. Later a few minutes, they should begin to go brown and crispy. Be sure to keep an center on the filet as they melt, as they will begin to fire chop-chop.
  4. After broiling the 2nd side, remainder the filet mignon. I usually requite the kickoff side nigh vi minutes under the broiler before flipping. Utilise a digital thermometer to determine internal temp. Cooking temps for the filet should be: rare 120–125 degrees F, medium-rare 130–140, medium 140–150, medium-well 150–160, and well-done 160+. Of course, if you cook a filet mignon past medium, the Gendarme will come and beat you airheaded. Earlier you eat your filet, let it rest for five minutes, as I've shown in the photo.

Tips & Tricks

  • Even though true filet mignons are cutting from the small end of the tenderloin, buy the nice, thick ones that look similar they will cook evenly. The little ones volition taste practiced, too, simply they will come out better in a frying pan than they will under a broiler.
  • Some filets come frozen in sealed plastic bags. Once thawed, get them out of the bag before long. Y'all don't want them sitting in their own melted juice.
  • If you are unfamiliar with broiling, watch the filets equally they melt, just don't touch them. If they expect like they are getting way overcooked in some spots, but undercooked in others, you are likewise close to the broiler. If it'due south been 5 minutes and they withal look raw, your pan is too far away from the scroll, or your broiler is kaput.
  • It is nice to cut the filet thinly and splay them out when serving. Specially if y'all are using a plate sauce like the balsamic reduction, or you lot are serving them with chanterelles and butter.
  • I can non stress plenty that chanterelles should but be cooked for a few seconds. In those few seconds, they make the butter gustation like sky, and the butter makes them taste like Jesus in heaven. Simply they are still house, barely cooked. That is absolutely the mode you desire them. Trust me.

Chanterelle Butter Recipe

  • 3 Tbsp salted butter
  • 1 pint fresh chanterelles
  • one tsp minced rosemary

Cook the butter over medium heat. Toss in the rosemary and chanterelles, glaze with the butter, and fry for a few seconds. Remove from the heat and identify atop the steak.