Waffled Filet Mignon

By Booper-2

Ingredients

• ngredients:
• 2 teaspoons coarse sea salt or kosher salt
• 2 teaspoons freshly ground black pepper
• 8 ounces filet mignon, about 1 1/2 inches thick
• Nonstick cooking spray.

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

1. Preheat the waffle iron on high.

2. Pour the salt and pepper onto a plate, mix to distribute evenly, and coat the steak with the mixture on both sides.

3. Coat both sides of the waffle iron grid with nonstick spray. Put the steak on the waffle iron as far away from the hinge as possible. (This allows for the lid to press down on the meat more evenly.) Close the lid and cook for 8 minutes.

4. If you have an instant-read thermometer, check the temperature of the steak after 8 minutes. For a steak cooked medium, the temperature should read 140°F. (A temperature of 130°F will give you a medium-rare steak; 155°F is well done.) If it needs to cook further, check about every minute and remove when it has reached your desired temperature. If you do not have an instant-read thermometer, check after 8 minutes, making an incision in the top of the steak about 3⁄4 inch deep. When the steak is ready to remove, you should see only a bit of pink toward its center.

5. Remove the steak and place it on a cutting board. Leave the waffle iron on, in case you need to cook the steak a bit more.

6. Allow the steak to rest for several minutes before slicing it in half and checking doneness. If it’s done to your satisfaction, turn off the waffle iron and serve. If you’d like it less rare, return it to the waffle iron and check after another minute. Let the steak rest once more before serving.