Access to this page has been denied because we believe you are using automation tools to browse the website. 443″ is not white-listed for this site. Filet mignon best way to cook the trusted_host_patterns setting in settings. This website is using a security service to protect itself from online attacks.

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Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Your IP: Click to reveal 46. Turned off the broiler and let it bake in 500 degree oven an additional five minutes. Next time, might try 4 minutes as it was a bit too dark.

Let it rest about 5 minutes under foil. A lean steak measuring up to 2 inches thick, filet mignon comes from the tenderloin of the beef, located between the sirloin area and the ribs. Refrigerator-thawing, which may take up to 24 hours for thick steak, is the safest method. If you don’t have time to thaw filet mignon in the refrigerator, thaw it in cold water: Place the meat in an airtight package, then submerse the package in a bowl of cold water. Pour out the water and replace it with fresh water every 30 minutes. Thawing in cold water takes 2 to 4 hours, depending on the thickness.

Remove the steak from the refrigerator 20 minutes before cooking to allow the steak to warm to room temperature. Don’t allow the steak to remain out of the refrigerator any longer, as bacteria may develop. Warming the steak to room temperature promotes even cooking, especially with thick cuts of meat. Place an oven rack about 4 to 6 inches below your oven’s heating element. Turn the oven on broil and allow the oven to preheat for at least 15 minutes.

Place a heavy cast iron skillet or a broiling pan in the oven and allow it to heat. Rub the filet mignon generously with extra-virgin olive oil, then sprinkle the meat with freshly ground black pepper. Remove the hot pan carefully from the oven. Place the meat carefully in the pan. Preparation Return the pan to the oven, then broil the meat quickly for 3 to 4 minutes on each side. Turn the meat with tongs, as using a fork allows meat juices to escape.