Fillet Filet
Question about preparing Filet Minon?
I wanted to make filet minon for my boyfriend on his birthday and i was wondering the proper way to cook it. I guess you are supposed to broil it in the oven? How long and what temp?? (I want mine med rare, he wants his well done) I know you are supposed to put a piece of bacon around it, can you hold it on with a regular toothpick or will it catch on fire? Also, can I put the baked potatoes in the broiler as well or do I need to put them in the oven? PLEASE help me! The fillets were $15 and I really can’t afford to screw up! Also I will be making them on Tuesday, should I freeze them until then or will they be ok in the fridge???
Part 1 – broiling
Yes – broiling works best! Set your broiler on high and let it warm up. Cook the meat on a broiler or foil-lined baking sheet as close to the broilers as you can. For medium rare, cook about 3 minutes per side; for well done, about 5 minutes per side. You might need to cook longer if they are extra thick.
Part 2 – bacon
You can wrap bacon around it, but I don’t think you are necessarily “supposed to” do it. When I tried this, I found that the steak cooked too quickly and the bacon wasn’t all the way done (bad news because of pork bacteria). If you are going to wrap bacon around it, you might want to cook it just a little first, to make sure that it gets completely cooked (on the stove for a couple of minutes or in the microwave – yes, microwave works – for about 30 seconds to 1 minute). Yes, you can use a regular toothpick and it won’t catch on fire. Soak it in water for about 15 minutes first, if you’re too worried about that part.
Part 3 – potatoes
Baked potatoes take about an hour to cook. You can NOT broil them. Heat your oven to about 400. Poke your potatoes several times with a fork to let out the steam and wrap them in foil. Cook them for 45 minutes to 1 hour, until you can easily poke them with a fork and they don’t feel hard inside. When they are done, pull them out and THEN start warming up your broiler for the steaks. (The potatoes will stay hot for as long as it takes the steaks to cook.)
Part 4 – expiration
If the “use or freeze by” date on the meat is Tuesday or later, go ahead and leave them in the fridge. If it is sooner than Tuesday, freeze them, but then take them out Monday morning and put them in the fridge to defrost.
Also, as a side note, when I’m making steaks for my man & me, I slice up an oinion or two, throw them in a small frying pan on medium-low heat, and cook for about 20 minutes. The low heat keeps them from burning, but they reduce to beautiful carmelized brown grilled onions, and taste WONDERFUL over the steak. All you have to do is cook them slowly and stir every few minutes. It’s best if you cover them. They are great with the meat!
Good luck, I hope it all comes together wonderfully!
Flounder Fillet How-To!
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