How to Broil Filet Mignon in Electric Oven Medium Rare in 6 Steps

Last Updated on September 9, 2015 by SteakEat

[nextpage title=”Part 1″ ]

This article shows how to broil filet mignon in electric oven to medium-rare level of doneness, using a simple technique and minimum ingredients.

The goal is to explain the METHOD, so that you get the idea and play around with it afterwards.

Contents:

• Part 1: Cooking Ingredients & Broiling Tools
• Part 2: Broiling Filet Mignon in Electric Oven in 6 Steps

[wpanchor id=”1″]

Part 1: Cooking Ingredients & Broiling Tools

To cook a delicious fillet steak, we don’t need much:

• 8oz / 230g thick filet mignon
• Kosher/flaked salt
• Freshly ground black pepper

Add tools for oven broiling:

• Oven grill rack
• Dripping pan
• Meat temperature probe
• Paper towels
• Tin foil
• Meat tongs

You ready? Let’s SteakEat!

[wpanchor id=”2″]

Part 2: Broiling Filet Mignon in Electric Oven in 6 Steps

Oven broiling is actually quite simple – get the broiler inside the oven to warm up, then ‘grill’ the steak from both sides, rest and cut it.

But there is a kicker.

Home oven broilers generally have a fraction of power when compared to the ones available commercially. On average, we are talking 550F vs 2200F.

High temperature makes surface steak browning much, MUCH quicker.

It means that the inside part of steak is still juicy and tender, while the outside is browned and crusty.

To get the same result with home broiling, we’ll need more time broiling, but that means heat will have more time to radiate inside the cut, turning it grey, flavorless and dry.

That’s why we are going to use a small trick and broil filet mignon right from the fridge (next time you can even try cooking it from frozen, because the idea is still the same).

This technique will give the steak surface more time to brown, while the inside will not overcook (to turn dry and flavorless, it needs to warm up first; the colder the inside, the more time you have to brown filet mignon from the outside). The fact that we have a THICK slice also helps.

Ok, let’s look into the step by step process.

[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 1: Preheat the Broiler

Cover your drip tray with tin foil and place it inside the oven – rack 1 (i.e. lowest height, counting from the bottom).

Switch the broiler mode on and open the oven door. It will stay opened for the duration of the entire broiling process, because we use high intensity heat, which comes off the heating element as opposed to hot air.

[/dropshadowbox]

[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 2: Season the Steak

Take your filet mignon out from the fridge. Remember – we don’t need to bring it to room temperature like in stove top or cast iron cooking methods.

However we do need to pat it dry with paper towels, since it helps surface browning.

Use light tapping motions to get rid of excess moisture on the cut’s surface.

Now season ONE side of steak with Kosher/flaked salt. This side will get broiled first and then, once you flip the steak over, you will season the second side. Otherwise all the salt will fall off from the cut’s bottom on to the dripping pan.

How much salt to use?

I recommend you begin with two 3-finger pinches (thumb, forefinger and middle finger) per side. You can of course adjust that amount to suit your preferences or requirements.

We leave out pepper for now, because it burns at high heat, leaving charred flavor. We’ll add it after we are done cooking to develop aroma.

[/dropshadowbox]

[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 3: Broil Filet Mignon

Once you are done seasoning and your broiler is hot enough (the light will start going off every once in a while; remember to not close the oven door), put the steak on the grill rack and place it inside the oven, as close as possible to the heating element.

Why do we place it so close?

Once again, we want to brown the steak as soon as possible, ideally without cooking it inside with the broiler – we’ll use another method to finish filet mignon in the oven. This way it will get the best of both worlds – impressive browning and spectacular tenderness.

How long you broil filet mignon for?

The simple answer – until it gets browned on the surface.

It might take several minutes, but the actual amount of time depends on your broiler power, temperature setting and so on…

In my case, it takes around 7 minutes per side to get the level of browning I like.

Be prepared to have a pilot filet mignon oven broiling run – see how your oven works and make changes in future, if necessary.

Advertisement:

[/dropshadowbox]

[/nextpage]

[nextpage title=”Part 2″ ]

[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

This is Page 2 of the ‘How to Broil Filet Mignon in Oven’ guide. Click to Page 1.

Step 4: Flip, Season & Probe

Once you are done with side #1, pull out the grill rack and flip the steak using meat tongs.

Don’t forget to season side #2 with salt as we did before – you might want to use a plate or the dripping pan, so that salt doesn’t fall onto your floor.

Now use the meat probe and check the inside temperature.

I recommend medium rare level of doneness – 130F / 55C – as a way to guarantee tenderness and flavor.

Chances are, you will be missing a couple of degrees and that’s perfect.

Place the grilling rack back inside the oven and continue broiling. Note that it’s likely to take less time for side #2, since the steak is already warmed up.

[/dropshadowbox]

[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 5: Check Doneness & Finish the Steak

After you feel like the browning on side #2 is ready, check the steak doneness with the meat probe.

Note that your steak might reach the 130F / 55C inside temperature BEFORE the browning is developed to your liking, so pay attention to that – it’s a trade-off.

It is also possible that, even though the browning is already developed, the inside temperature is still low for medium-rare.

You then have a choice to either, enjoy your rare filet mignon (I’d do this) or finish it in oven.

If you are like me, flick to the next step.

Otherwise, take the grill rack with your steak out from the oven, close the door and switch your oven to a standard cooking setting. Flick the temperature to 275F / 135C with the fan on (or 300F  / 150C with the fan off).

Once your oven has reached that temperature, put the grill rack with the steak on it back inside. This time somewhere in the middle is perfectly fine.

What we are doing is called – finishing filet mignon in oven. This gentle heat will now help the temperature inside the steak to rise gradually, without, first, burning the outside and, second, drying fillet steak out.

Use the meat probe to check for the temperature inside. This is the only way to know exactly how cooked your cut is!

[/dropshadowbox]

[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 6: Rest & Cut

Once you are done broiling, take filet mignon out from the oven and transfer it on to a plate or cutting board.

Add freshly ground pepper – it’s the right time now.

Cover the steak with tin foil and let it rest for 3-5 minutes to help all the juices inside stabilize. This will prevent them from running out, when you cut in.

Once the time passed, cut the steak across the grain (i.e. across muscle fibers). This little trick helps to keep slices tender and easy to chew.

Good job! Enjoy your dish.

[/dropshadowbox]

How to broil filet mignon in electric oven to medium-rare level of doneness?

Now you know the method – share it around! 🙂

Happy Steaks,

SteakEat

[/nextpage]