1 Beef tenderloin slices (fillets), cut to desired thickness
Instructions
1. Pat the beef tenderloin slices dry with a clean cloth or paper towels (wiping removes surface moisture, promoting better searing and browning).
2. Preheat a broiler or grill to high heat over a clear, steady flame or heat source. Lightly grease a broiler rack or grill grate.
3. Place the fillets on the greased broiler rack. Broil 4 to 5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130–135°F (54–57°C) for medium-rare. The surface should be well-browned with visible char marks and the center should feel slightly springy when pressed.
4. Remove from the broiler and rest 2 to 3 minutes before serving. Serve with Maitre d'Hotel Butter or Mushroom Sauce, if desired.
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