Broiled extra-hot to lock in juices, the filet mignon presents as a petite tenderloin with buttery topping, served sizzling on a 500-degree plate alongside steamed broccoli. This iteration uses high-grade center-cut beef prized for its silkiness without added fat. The extreme heat creates a caramelized edge while the interior stays velvety, with the resting butter pooling luxuriously. Portions satisfy solo diners perfectly.