Broiled Filet
Mignon
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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.