How to Cook a Fillet on a Foreman
The Foreman grill is a countertop grill that cooks from the top and the bottom at the same time, making it a quick process to cook a steak fillet. A 1-inch thick fillet cooks in 7 to 12 minutes, depending on the doneness you prefer. A Foreman countertop grill lets you cook a quick meal at home after a busy day.
The Foreman grill is a countertop grill that cooks from the top and the bottom at the same time, making it a quick process to cook a steak fillet. A 1-inch thick fillet cooks in 7 to 12 minutes, depending on the doneness you prefer. A Foreman countertop grill lets you cook a quick meal at home after a busy day. Experiment with seasoning and marinade to find which you prefer on the Foreman cooked fillet.
Step 1
Place the fillet on the counter to warm for about 20 minutes before cooking it on the Foreman grill.
Step 2
Plug in the Foreman grill and let it heat until the indicator light on the top panel turns off, about 5 minutes. The grill does not have an on/off switch; plugging it in turns it on.
Step 3
Spray the top and bottom cooking surface on the Foreman grill with cooking spray.
Step 4
Rub steak seasoning into both sides of the fillet with your clean hands and place the fillet in the center of the hot grill.
Step 5
Set the Foreman grill drip pan under the front edge of the grill to catch juices and fat drippings from the meat.
Step 6
Cook a rare fillet in the Foreman grill for about 7 minutes. A medium fillet is done in about 10 minutes and well-done in about 12 minutes.
Step 7
Insert a meat thermometer into the center of the fillet to verify the internal temperature is 145 F for a rare steak. A medium fillet has a temperature of 155 F and a well-done is 165 to 170 F.
Step 8
Take the fillet off the Foreman grill with tongs and set it on a plate. Let the fillet rest for 5 minutes before serving to let the internal temperature rise without cooking the meat further.
Tip
Soak the fillet in marinade overnight to tenderize and season tough cuts of meat instead of using a dry seasoning. This option works well for a shoulder or rump fillet.