Julee Rosso, Sheila Lukins

A Perfecto Broiled Fillet

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

An extremely quick and simple preparation, this fillet is just right served with our delicate Béarnaise Sauce. Minty Roasted Potatoes and Beet and Coriander Purée make the perfect meal.

Ingredients

  • 4 filets mignons (8 ounces each), 2 inches thick
  • 1½

Method

  1. Preheat the broiler.
  2. Sprinkle the fillets well on both sides with the pepper.
  3. Place the fillets 3 inches from the heat, and broil for 4 minutes. Turn, and cook another 3 minutes for rare meat. (For medium, cook an additional minute on each side.)