Preparation
Filet mignon can be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One can also find the filet in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet, either grilling, pan frying, broiling, or roasting. Traditionally in European and American restaurants, filets are most often served in a cognac cream sauce, au poivre, or in a red wine reduction.
Bacon is often used in cooking the filet because of the low levels of fat found in it (see barding). Filets also have low levels of marbling, or intramuscular fat. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process.
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