Filet mignon is French, of course, with filet meaning "slice" and mignon meaning "delicate." Filet mignon comes from the small end of the tenderloin (called the short loin) which is in the rib cage of the animal. This area of the animal is not weight-bearing, so that the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat is held by some of the flavor of the meat that has the bone attached. In order to maintain the taste, you must cook filet mignon quickly. This can make a variety of ways, including roasted and grilled. Should never be cooked beyond medium rare, because the more you do it, offer less and becomes drier and more flavor it will lose.
You should always use a dry method of cooking, although it will be a quick method. Cooking methods that are guys like dry roasted, pan fried, broiled, roasted, etc. Since this cut of meat is drier than others, you are not want to cut the meat to see if it's done. In its Instead, you must touch it. The touch control method is not as difficult as it seems: 1. If the meat feels hard or a company, it is too done.
2. When the filet mignon is soft to the touch and your finger leaves a mark, is rare. 3. If it is still soft, but leaves no trace, and is slightly elastic, then it is medium rare (best for this type of meat).