Best way to broil steak in an oven that has broiler on bottom?

there are several issues here you will have to address, first of all you did not say if the fillet was bacon wrapped, fillet Mignon is VERY lean and dries out easily. The most difficult part of cooking beef steak (almost any cut) is that people have different ideas of how the steak is to be done (rare to well), the more expensive the cut the more people are persnickety about the doneness. Cooking multiple steaks to different degrees of doneness on an open grill(and having them all ready at the same time) takes skill, doing it in an oven will require monumental skill. Doing it for the first time, well good luck. Also, I would not attempt to cook bacon wrapped fillet to well done. as for cooking on a George Forman, i have done this a few times, it comes fine. Once again cooking the steak to the desired doneness is the key. Also use less seasoning, the seasoning on top of the steak has no place to go other than into the steak.