Broiled Filet Mignon, Madness Style

Filet mignon is such a tender cut of beef. Baked Feta cheese brings a wonderful additional flavor. You'll normally find filet mignon topped with bleu cheese in restaurants, but we prefer baked feta in how it bakes and mixes well with the onion and chili peppers. Also, you can set the prepared dish in the fridge a few hours to marinade before broiling if you'd like to give the flavors time to mix.

Ingredients

• 2 8-ounce Filet Mignon steaks, about 1 inch thick each
• 4 dried pasilla chili peppers
• 8 ounces Feta cheese, cubed
• 1 yellow onion, chopped
• 1 tablespoon chili powder (I used piquin molido, or ground piquin chili pepper)
• ½ cup olive oil

Cooking Directions

1. Preheat oven to broil.
2. Rehydrate the pasilla peppers by placing them in a bowl and covering them with hot water. Let sit about 10 minutes, then drain. Remove the stems, seed, and chop.
3. In a mixing bowl, combine olive oil and chili powder. Mix well.
4. Add onion and chopped pasilla peppers. Mix well.
5. To a baking dish, add filet mignon and pour your olive oil pepper mixture over the top to coat.
6. top with cubed chunks of Feta cheese
7. Broil about 8 minutes, then flip and broil an additional 6 minutes for medium doneness. See chart below for actual cooking times.
8. Serve with veggies of choice!

Filet Mignon Cooking Time Chart:

Steak Time Cooking Chart		Charcoal or Gas Grill Preparation		Broiler Cooking Method
Thickness	Doneness	First Side	After Turning	First Side	After Turning
3/4"	Rare Medium Well	4 min 5 min 7 min	2 min 3 min 5 min	5 min 7 min 10 min	4 min 5 min 8 min
1"	Rare Medium Well	5 min 6 min 7 min	3 min 4 min 6 min	6 min 8 min 11 min	5 min 6 min 9 min
1 1/4"	Rare Medium Well	5 min 7 min 9 min	4 min 5 min 7 min	7 min 8 min 12 min	5 min 7 min 10 min
1 1/2"	Rare Medium Well	6 min 7 min 10 min	4 min 6 min 8 min	7 min 9 min 13 min	6 min 7 min 11 min
1 3/4"	Rare Medium Well	7 min 8 min 11 min	5 min 7 min 9 min	8 min 9 min 14 min	7 min 8 min 12 min

It is best to use a meat thermometer instead of a timetable for more accurate results. All your steaks to rest at least 5 minutes before serving to allow the juices to distribute through the meat. Note that meat continues to cook while resting.

Rare:
120° to 125°F   
(Center is bright red, pinkish toward the exterior portion).

Medium Rare
130° to 135°F
(Center is very pink, slightly brown toward the exterior portion).

Medium
140° to 145°F
(Center is light pink, outer portion is brown).

Medium Well
150° to 155°F
(No pinkness)

Well Done
160°F and above
(steak is uniformly brown throughout).

Feedback Welcomed

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