For those who are afraid to cook the filet in the glaze or insist on grilling them, a little advice. If you properly sear your beef, any cut, on ALL sides, not just the top and bottom, you will seal in the juices. You do not have to worry about the beef drying out or being ruined. Take heed, you must get a nice sear on all sides. My advice, use clarified butter in a heated pan. Sear top and bottom first and then the sides. You can then cook it the rest of the way on the stove top or in an oven, but done right it is much better and way more tender than broiled or grilled. Outstanding recipe.
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For those who are afraid to cook the filet in the glaze or insist on grilling them, a little...