Broiled Filet Mignon

Three ingredients, one technique, classic steakhouse result. Filet mignon is the tenderest cut off the tenderloin, prized for its buttery texture and mild flavor, which is exactly why it needs the simplest possible treatment. The butter and oil combination brushed on top is the key: butter carries flavor and promotes browning, oil raises the smoke point so nothing scorches under the intense heat of the broiler.

Room-temperature steaks are a must. A cold-from-the-fridge filet cooks unevenly, with a gray band of overdone meat around a still-cold center. Pull them out 30 to 45 minutes before cooking, pat them dry, then brush.

Four minutes a side gets you rare, 5 to 7 per side hits medium rare. Well done is genuinely a waste of a filet, the cut has little marbling and turns papery when cooked through.

Chef Tips

• Position the oven rack 4 inches from the broiler element for the hottest, fastest sear.
• Pat the steaks bone-dry before brushing on butter, moisture steams instead of browning.
• Rest the cooked steaks 5 minutes tented with foil, juices redistribute into the muscle fibers.
• Season generously with kosher salt and cracked black pepper right before broiling.

Variations

• Wrap each filet in a strip of bacon, secured with a toothpick, for a classic steakhouse treatment.
• Top the finished steaks with a pat of compound herb butter that melts over the top.
• Serve with a pan sauce of red wine reduction or bearnaise for a restaurant touch.