Cook your filet over indirect, "cool" heat until the filet is about 15° - 20° F from your ideal temperature.
To properly cook the filet, turn it over just once.
For an entree, I ordered the special filet tips over pappardelle, but the waiter first brought a filet instead, so the impact of the pappardelle was diminished by its late arrival.
The almond-crusted filet mignon over a wild rice and winter vegetable pilaf was nearly fork-tender, every bite a rich pleasure.
Recommended main courses include a perfectly cooked halibut in a saffron sauce bolstered by chunks of chorizo, and a rosy salmon filet set over a sward of sauteed onions tinted with vanilla, along with a dollop of a radish lobster salad.
Decide whether to cook your filet primarily over high heat or low heat.
My mom and I had our version of the "I'm gay" conversation in 1977, over Filets o' Fish and french fries, sitting in our station wagon in the parking lot of a Bay Area McDonald's.
In the equally gilded 1990s, organizers of benefits competed to arrange the most flower-embellished dinner dances with the most famous rock musicians, complete with obligatory (slightly warmed-over) filet mignon, often at the fanciest hotel in town.
Paul Fehribach, the affable, enthusiastic chef/owner of Big Jones in Chicago, was in the tiny kitchen of one of the most quintessential Southern restaurants in the deep south, a kitchen that prizes bacon fat over olive oil, okra over asparagus, ham hocks over filet mignon.
