How To Broil Filet Mignon Steaks

Filet Mignon is French which is roughly translated to “dainty thick slice." It generally comes from the small portion at the end of a tenderloin, located at the back rib cage of the animal. This area is extremely tender and needs to be cooked quickly. Among the few means you can cook filet mignon is by broiling and grilling.

Filet Mignon is extremely expensive. This is the reason why most people would rather cook their own steaks, to ensure that your money is not wasted and that the meat’s flavor will be enhanced. One of the best ways to cook filet mignon is by broiling. This seals in the flavors from the meat, and is a healthy way to cook it.

  • Preheat your oven. Set the oven to the highest temperature broil setting. You can start making your marinade as soon as the settings on the oven are done so that no time is wasted while waiting for the oven to heat. To do the marinade, take a microwaveable container, usually a bowl or a cup, and place a tablespoon of butter, one pinch of salt, and small amount of pepper. Place the container inside the microwave and heat for 15 to 20 seconds or so. Once the butter has fully melted, rub the mixture onto each steak. Make sure that you have coated all sides of each steak with the mix.
  • Sear the outside of your steaks in a skillet. Switch the stove to a medium high level and sear the meat for 3 minutes on both sides. There is no need for you to cover the skillet while searing. Do this about 6 minutes before the oven heats completely. Return the steaks to the baking pan and place them in the oven.
  • Ensure that the meat is well-cooked. Cook your steak for 8 minutes. Pull it out of the oven and slightly cut into each steak to make sure it is done enough to suit your preference. Filet Mignon should not be cooked further than medium rare, because it tends to be less tender and drier. Above these, it loses more flavors the longer you cook it. It is best  to use a dry method of cooking. Remember that the heat of the meat will continue cooking the steak slightly even after it has been removed from the oven. Another way to check whether the meat is just right it the touch-method. This kind of checking is not as hard as it may sound and relies on what happens when you touch the meat. You should always make sure that the steak is soft, but not too much that your finger leaves an imprint. It should also be a little pliant. These are elements that indicates that the steak is already medium rare.
  • Serve the filet mignon wrapped in bacon. The filet mignon does not have a lot of flavors, which are often sacrificed in the cooking. The bacon supplements the filet mignon by adding extra flavors, and giving it the required fat in order to prevent the meat from being completely dry. This method is called barding.

Enjoy this wonderful dish with your friends and family. With its mild flavor and tender meat, you are sure to satisfy the pangs of your palate.


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