This is the most tender cut on a beef animal, and a simple high-heat sear on both sides in a pan (with a little lard) or on the grill and you will shine like a chef, even if you have very little in the way of culinary skill. We sell filet mignon in two-packs, so you will get just about a pound, usually one piece is 0.4lb and one piece is 0.6lb, but it can vary from pack to pack. Why the variation? Because this cut is from the long muscle along the top of the spine, and it's not uniform in diameter, but since we cut them in even 2" pieces, some are larger than others.
Filet mignon's are already very tender but have a less noticeable flavor. They are best served with a sauce or compound butter. Marinating, smoking or wrapping them in bacon can add flavor. Cook them by grilling, broiling, roasting, or pan frying. The longer it cooks, the less tender it gets so most chefs cook it to medium rare.