Filet mignon, or "dainty filet," is an exceptionally tender cut of meat. Filet mignon is very lean, so it is important to take care that it does not overcook. Wrapping the filet in bacon bastes the steak, keeping it moist and imparting flavor while it cooks. This delectable cut of steak is at its best when by quick cooking, broiling it to a fork-tender medium rare.
Remove the filet mignon from the refrigerator 30 minutes prior to cooking. Take a strip of bacon and wrap it snugly around the steak. Insert a toothpick into the steak to hold the bacon in place while cooking.
Preheat your broiler. Such a tender and flavorful cut does not require any seasoning, but if you wish to season the steak, use a pinch of salt and pepper or rub both sides with a garlic clove.
Place the steaks on a broiler pan and slide into the broiler, positioning the pan as close as you can to the heating element. Cooking times vary depending on the thickness of the steaks and how close you are able to cook them to the heat source. Cook for approximately 7 to 10 minutes on each side, flipping once during cooking. Check with an instant-read meat thermometer; when the internal temperature reaches 135 to 140 degrees Fahrenheit, the steak is medium rare.
Remove the filet mignon from the broiler and let it rest for 5 minutes before serving.
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- The Joy of Cooking; Irma Rombauer, Marion Rombauer Becker and Ethan Becker
- Recipe Tips: Filet Mignon, Broiled or Grilled Recipe
- United States Department of Agriculture Food Safety and Inspection Service: Beef from Farm to Table
- Filet mignons are typically 1 1/2 to 2 inches thick, but are available in thinner or thicker cuts. Adjust cooking times as needed to achieve the desired doneness.
- Soak toothpicks in water for 15 minutes prior to using so they don't burn while cooking.
- Use thinly sliced bacon so it cooks through during the short broiling process.
- Broilers reach very high heats; use oven mitts and/or potholders to add or retrieve food from the oven, and take extra care not to burn yourself.
- Consumption of undercooked meat could lead to a foodborne illness. The USDA recommends cooking steak to an internal temperature of 145 degrees Fahrenheit.
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.