Filet Mignon. (Avg. 12 oz.)

The filet mignon comes from the tenderloin of the cow. It is the most tender cut of meat from the cow, and therefore should be prepared very simply so as to not mask its natural flavor and texture.Coat the top and bottom of the mignon with softened butter, sprinkle liberally with salt and pepper, then sear on both sides until very pink on the inside and with a deep golden crust on the outside.