Some think filet mignon is a wimpy meat, while others understand the sophistication of a lean meat. The cooking of filet is easy, but technique is key to get it cooked to perfection. A truly excellent filet should be cooked medium to rare and never more given the meat lacks the fatty and fibrous protein. Any over cooking will leave a meat that is without any flavor at all.

In order to cook it evenly, I used my water circulating pump to cook it evenly to 54°C degrees, and then let is rest 6 minutes before salting and serving it.