DirectionsPlace oven rack in its highest position. Set oven to Broil.Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. … Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots.
Place oven rack in its highest position. Set oven to Broil.
Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. …
Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots.
Lean beef tenderloin is a good candidate for broiling because it wont render much fat that could smoke or flare under the broiler. Recipe by
Beef Tenderloin or Filet Mignon?
We noted above that filet mignon comes from beef tenderloin. Some people choose to buy a beef tenderloin and cut it into “filets” that resemble filet mignon. You can do that, of course, but what you’ll end up with isn’t true filet mignon steak.
Filet mignon is technically only the end portion of the tenderloin that reaches into the cow’s short loin. The whole tenderloin itself doesn’t create filet mignon. If you want to save a little money per pound, you can always opt for this method, but you may not get the unique filet mignon flavor and texture you were going for.
Filet mignon is a thick cut of beef, and trust us, you wouldn’t want it any differently! You might find cheaper filet mignons on sale that are about one-inch thick. But a true filet mignon usually ranges between two and three inches thick, and that’s the size you want to buy.
To get the texture a filet is known for, the thickness of the filet is a critical element. Ideally, filet mignon should cook to a golden brown crust with a rich, light pink center. Its thickness is what allows it to achieve this cooking perfection that we’ll explain how to do in this article with your broiler pan and oven.
Marbling is also an important part of a filet. A filet with tell-tale filet mignon tenderness will have excellent marbling throughout the meat, which will render down as the beef cooks to tenderize it naturally. Unless you’re on a low-fat diet, you’ll want to look for filets that have several veiny white lines running through them, which is a good sign of marbling that will make for a tender filet.
We always encourage steak enthusiasts to look for USDA Prime-Certified beef when they shop for steaks. USDA Prime meats offer the highest quality and marbling out of any USDA-graded beef, which means they’re some of the best cuts you can buy.
When it comes to filet mignon, it’s even more important to buy within the USDA Prime label because you’ll know you’re getting real, quality filets. USDA Prime beef includes only the top 2% of all beef in the United States, and USDA Prime filet mignons are the absolute best portions of the tenderloin you’ll find.
Filet mignons can be either wet-aged or dry-aged (we do both here at Chicago Steak Company!). Is one better than the other when it comes to this cut of steak?
Not necessarily, as both processes lead to incredible tenderness in the filet. However, some filet lovers prefer dry-aged filets over wet-aged, mostly because dry-aging tends to add beefier flavor to steak than wet-aging. Filet mignon naturally has a more subtle flavor than other steaks, so the dry-aging process can potentially add a little beefiness and richness to its flavor profile.
Nutrition Facts Per Serving: 194 calories; fat 7.8g; saturated fat 2.7g; mono fat 2.7g; poly fat 0.3g; protein 24.5g; carbohydrates 4.9g; cholesterol 67mg; iron 1.6mg; sodium 278mg; calcium 16mg. Advertisement
I wasnt sure what to expect, but was very satisfied. The sauce was delicious and would go well on other types of meat as well. Easy to make.
We love this recipe!!! It was better than if we had gone to a real habachi place.
So darn GOOD! Simple, fast and tasty . . . will surely make again.
We thought this was great – loved the sauce, but I think Id love it more if we grilled the steaks, as opposed to broil. However, it does stand up to the Quick n Easy category – the night I made it, I waited until the last minute to start dinner and worried the steak would have to be marinated. There is definitely no need to do so. It came out tender and flavorful. I served them with steamed snow peas and brown rice.
This was excellent! The sauce/glaze would be good with chicken or fish. Id love to use it with Chilean sea bass, if that werent an endangered fish! Ill try it with salmon instead and Im sure it will be delicious!
These turned out great! The glaze reminded me of the sauce served at hibachi grill restaurants. Of course, tenderloin steaks are a little expensive for every day, but Id bet this easy-to-put-together glaze would be great on any cut of steak. I didnt alter the recipe, other than to broil them 4 minutes instead of 2 on the last round – we like our steaks closer to medium. I served these with baked sweet potatoes and green beans. Advertisement
Can I Also Broil a Tenderloin Steak?
Absolutely! A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven. However, we do recommend cutting the filet from the tenderloin before placing the tenderloin in the broiler. This way, you’ll have separate filet mignon that crisps up on its own on all sides, so you can enjoy it in its best form.
It’s also best to slice the tenderloin into filets before broiling. Not only will this help the meat cook quicker, it’ll also make each separate portion deliciously crisp on the outside.
DirectionsPlace oven rack in its highest position. Set oven to Broil.Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots.
How long does it take to broil a tenderloin?
Is it better to broil or bake filet mignon?
Does broiling make meat tender?