I LOVE Filet mignon! I love it best if it is cooked medium rare, which for me means pink to red in the center but warm all the way through. If the filet is the standard thickness it can be tricky meat to cook and get right. I have found using a George Forman grill which cooks both sides at the same time to be the best way to achieve the desired doneness without undercooking it or worse, overcooking it and drying it out. I have a friend who always orders her meat cooked well done. I cringed when she ordered her filet that way and the waitress asked if it would be okay if they butterflied the filet, she had no idea it was done so that the expensive and lean cut of meat was not charred beyond recognition. I prayed when they delivered it to our table she would not ask for a bottle of A1 sauce.