Broiled Filet
Mignon
Preparation:  a few min, rest for 4 hours in fridge
Cook Time: Broil 4-8 min each side, rewrap and let rest for an
additional 1 1/2 hours
Serving: 2-4
Stephanie March makes this for her husband Bobby Flay on
his birthday. She calls it Kathy Baker's Beef Tender.

INGREDIENTS:
2 lbs. filet mignon,a large thick piece
3 cloves of garlic, finely chopped
dashes salt & pepper
4 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
the juice of 2 limes
ONLY heavy duty tin foil

DIRECTIONS:
Using paper towels, pat dry the filet mignon.
In a baking dish that is slightly larger in diameter and height
than the filet mignon, put several layers of ONLY heavy duty
tin foil so that it is draping over the ends of the baking dish.
Place the filet mignon in center.
(I like to use disposable tin pans like a deep dish pie tin; when I
go to broil, I put this pie tin on a cookie sheet for easy
removal as some disposable tins are flimsy).

Generously sprinkle salt & pepper on all sides of beef. Press
in the diced garlic. Add the room temperature butter and
smear on all sides. Pour in the Worcester sauce and lime juice.













Tightly wrap up and refrigerate for 4 hours.
Open up the tin foil and under broiler (a few inches from flame)
broil for 8 minutes on one side, turn over and another 4
minutes on the opposite side. (Flames will happen and it will
look like it's burning, but that's okay, it's what you want. In
essence you are searing the marinated beef using a broiling
method).

(If you would rather, as the steak has marinated for quite some
time, consider removing the steak and grilling!! You can then
slice and serve.)

NOTE: Electric (stove) broilers take a bit more time, so broil for
10 min each side; after resting & slicing if you need more
cooking time, sear in saute pan with a bit of olive oil).

Rewrap up TIGHT, and let sit at room temperature for 1 1/2
hours (it continues to cook.) Remove beef, slice and
serve. Top with your favorite sauce, i.e. horse radish mixed in
with sour cream, steak sauce,
Pouivrade Sauce, Espagnole
Sauce or make a demi glaze.
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