Slice the Filet Mignon Mignon through the middle of the side three quarters of the way through the steak and open up like a book. This is called “butterflying” and is often used to stuff various cuts of meat. In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact. Place a quarter of the mixture on one half of each of the opened 6oz Filet Mignon s and fold the top part closed, be gentle and don’t press out the filling. Place the stuffed 6oz Filet Mignon s in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.