Broiling a Filet Mignon?

Question

Ok, So I decided that I'm going to broil my incredibly expensive cut of meat. Anyways. I just wanted to make sure I kinda know what I'm doing before I start.

Heat up my Oven Broiler to High (not sure about that one)
Rub the meat with Olive oil and season with salt & pepper.
Place the meat CLOSE to the top of the stove for 3 minutes then flip the meat for another 3 minutes.
Serve?

I don't personally eat meat due to Ethical beliefs. So i have no idea how to cook meat. Is this method going to produce a very tasty meal?

Please help me! I want to surprise my husband!

Answer 1

The olive oil is a good idea.

My preference is always to grill steaks, but if broiling is all you can do then please put the broil tray in the oven and let it get VERY hot before you put the meat on it.

This means the broil tray will be too hot for your average oven mitt, so you should pull out the oven rack with a suitable tool and then place the meat directly on the broil tray.

The amount of time for cooking is an open question as it varies considerably with the thickness of the meat and degree of cooking you want to achieve.

Putting the meat on a very hot broil tray will sear the meat and seal it, which is highly desirable, but it will also cut down the cooking time by about a minute.

As others have said, do NOT overcook a filet.

Somewhere in there I read that the meat should rest for five minutes before serving.

Do N O T do that!

If your husband likes his meat rare, or very rare, then the "rested" meat will be cold before you get it to him, even if you use a warm plate...and preheating the plate is definitely a good idea. You could do this in the oven, but the very high heat could easily crack the plate.

Instead, pour very hot water onto the plate a minute or two before needed. Keep the plate out of the way of your other work. Pour off the water and give the plate a momentary rub with a paper towel immediately before placing the food on it.


You should ideally have everything ready to serve at the time the meat is coming out of the oven, Add the meat straight from the oven onto the plate, then serve it without delay. It will probably take about a minute for you get the serving done. That is long enough.

By the way, I will guess that I can speak of your husband's probable sentiments and say it is great that you care enough to do this.
.

Answer 2

This Site Might Help You.

RE:
Broiling a Filet Mignon?
Ok, So I decided that I'm going to broil my incredibly expensive cut of meat. Anyways. I just wanted to make sure I kinda know what I'm doing before I start.

Heat up my Oven Broiler to High (not sure about that one)
Rub the meat with Olive oil and season with salt & pepper.
Place the...

Answer 3

You will do fine with that method. Depending on how thick the steak is, it may not be cooked to your husbands liking yet.

If it is still too rare, do not leave it under the broiler, as it will burn on the outside. Instead, turn the oven down to about 450 and let it bake for a few minutes to finish. Make sure to take it off when it is just a little short of desired "doneness." Let the steak rest 3-4 minutes before serving.

Oh, and I like to add a little granulated garlic to the rub along with the salt, pepper, and olive oil.

Your husband will be thrilled. I know that I would be.

Answer 4

To tell you honestly coming from a chef don't broil it grill it instead. Just some salt,oil, and pepper before put it on, Grill it till it reaches a internal temp. of about 150 degerese which means useing a termomiter. then make a sauce to go with it serve 2-3 1/4" slices with a starch an veg.

p.s. serve it hot or it will go dry

Answer 5

I'm not sure how thick your cut of meat is, but if it's a couple inches thick, 3 min on each side, will give you a rare steak.

After broiling, let it set on the platter for a couple min before serving, the meat tastes better, if you let it rest a bit.

Answer 6

broiling filet mignon

Answer 7

How to Broil Premium Steak
Use the instructions below to broil Filet Mignon, Porterhouse, New York Strip Sirloin, and Ribeye steaks.

Required Utensils:

Oven with oven rack and broil setting
Cast-iron skillet
Hot pad
Spatula or thongs
Steak Broiling Instructions:

Bring steaks to room temperature and use a clean cloth to remove excess moisture.
CAUTION: Thawing frozen meat incorrectly can lead to serious food born illness. Before proceeding, please read our "How to Handle Steak" section to learn how to bring meat to room temperature safely.
Move oven rack about 6 inches from heating element.
Place a cast-iron skillet on the rack.

Pre-heat broiler and skillet by setting the oven to broil and waiting 15 to 20 minutes.

While the oven is pre-heating, rub steaks with olive oil, kosher salt and fresh coarsely ground pepper.
Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks in the skillet. (Be very careful because the pan will be extremely hot and may spit and splatter.)
Close the oven and sear the steaks for 3 minutes on one side then turn and sear the opposite side for 3 minutes.
Once seared, set the oven to 500F and cook until the steaks are done to your liking. (*Broiling Time Chart Below) Turn steaks half way through the remaining cooking time.

Remove the steaks from the oven and let rest for 5 minutes before slicing.
Serve on warm plates to help maintain meat temperature.
Important Notes:

Chart times DO NOT include searing time. Filet mignon usually takes about one minutes less to cook than other steaks. Time chart is for cooking one steak at a time. Cooking more than one steak at a time may require slightly longer cooking times. The best way to ensure your meat is done to your liking is to use an instant-read meat thermometer one to three minutes before the recommended cooking time expires.