This broiled filet mignon is a delicious twist on a plain filet.
This recipe just needs to find the right audience; people who like a sweeter steak! I thought I might be that person but I guess not. We LIKED this, just not loved. Because I don’t have a broiler pan, I heated my cast iron pan during the final cooking time of another recipe I was making. This meant when I dropped the steaks on, your could hear them sizzle. Put under broil (high) for 5 min, flipped for another 6.5. Depends how done you like. Wish I would have saved half the sauce for when I flipped. I didn’t. Darn. This would have evenly distributed the near-caramelized sauce on both sides. I also sprinkled S&P an hour on the steaks before I even started. As Nicole points out, every steak needs a little salt, if nothing else, to break down the protein. Again, we liked this - my husband even suggested to use on a roast? I do love the broiling idea! Which I will borrow for those cold winter nights when grilling just isn’t feasible! PS; couldn’t taste the horseradish? Maybe it was mine? But I found out tonight that was a good thing as my husband announced he doesn’t like horseradish! Huh! Well good thing he couldn’t taste it! Thanks for this recipe! Glad I tried and will keep the technique!
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There is no such thing as a 4 ounce filet in my neck of the woods. This was 10 ounce so I had to up the cook time. That was fine but this still lacked in over all flavor. Too sweet and in desperate need of salt.
Read More There is no such thing as a 4 ounce filet in my neck of the woods. This was 10 ounce so I had to up the cook time. That was fine but this still lacked in over all flavor. Too sweet and in desperate need of salt.
This recipe just needs to find the right audience; people who like a sweeter steak! I thought I might be that person but I guess not. We LIKED this, just not loved. Because I don’t have a broiler pan, I heated my cast iron pan during the final cooking time of another recipe I was making. This meant when I dropped the steaks on, your could hear them sizzle. Put under broil (high) for 5 min, flipped for another 6.5. Depends how done you like. Wish I would have saved half the sauce for when I flipped. I didn’t. Darn. This would have evenly distributed the near-caramelized sauce on both sides. I also sprinkled S&P an hour on the steaks before I even started. As Nicole points out, every steak needs a little salt, if nothing else, to break down the protein. Again, we liked this - my husband even suggested to use on a roast? I do love the broiling idea! Which I will borrow for those cold winter nights when grilling just isn’t feasible! PS; couldn’t taste the horseradish? Maybe it was mine? But I found out tonight that was a good thing as my husband announced he doesn’t like horseradish! Huh! Well good thing he couldn’t taste it! Thanks for this recipe! Glad I tried and will keep the technique!
