How to Cook Filet Mignon
...do it quickly to retain flavor

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Put 2 tablespoons olive oil in a heavy skillet( frying pan) over medium-high heat
Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side.
When the steaks are crusty-charred and done to your liking, remove from the pan,
Cover loosely with aluminum foil and let rest 5 to 10 minutes before serving.
Serve

Filet mignon is French for what the Brits call fillet steak, and literally means dainty thick slice
Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork.

It comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Click the link

to learn more about filet mignon

The flavor of filet mignon tends to be quite mild so you must cook it quickly, if you want to retain flavor.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose.

Cutting into the meat to check doneness allows precious juices to escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium rare. The minute it begins to feel firm, it is overdone.

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