Aside from a generous sprinkle of salt and pepper, a perfect filet mignon recipe means that the steak stands out on its own! You really don’t need to douse it in steak sauce or anything, but I do enjoy it topped with fresh garlic herb butter, as in the recipe below.
Slice the tenderloin in half widthwise and press down on the halves slightly into filet mignon steaks. Season each filet with 1/8 teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice. Set aside. Add the butter and 1 ounce of the blue cheese to the bowl with the green onions and stir until well combined.
Slice the tenderloin in half widthwise and press down on the halves slightly into filet mignon steaks. Season each filet with 1/8 teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice.
Thickness: Filet mignon steaks come in a range of thicknesses from 1/2 inch up to 3 inches. Avoid the thinner steaks! The best filet mignon will be at a minimum 1.5 inches thick, preferably 2 inches thick. Again, you’re more likely to get those thicker cuts from a butcher. Color: Choose bright red steak, which means that it’s fresh.