Preparing Filet Mignon

• This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes
  
  
• Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling
  
  
• Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
  
  
• Filets are a thick steak, so grill the sides as well as the top and bottom