Fillet steak, as we call it in English, or Filet Mignon, is very pricey so it is important that it is cooked right. It is really tender but it needs lots of care because it is easy to make it dry or tough. A piece of fillet beef as beautiful as fillet steak needs to be treated with lots of respect. Here are the two best and most popular ways to cook it.

The reason why fillet steak is so tender is that it is from the beef tenderloin muscle at the back of the ribcage which isn't used very much. There isn't much fat in it either, making it even more tender.
It is known for its price but to be honest, I know it as a pretty flavourless cut of beef.

Yes, that last point about it being flavourless is a matter of opinion, but even so, we have to make sure that the beef stays flavourful and tender and moist.

Grilling steak is great and a personal favourite of nearly everybody's so I'm going to tell you this recipe first. The only problem with this method is that it is seriously easy to do something wrong. By no means must you salt the beef before grilling it, because this makes it tough. You must also make sure that you don't press down on the steak while you are cooking it, you must do all you can to make the juices stay in, and pressing it down won't help that. Get your grill plates mega hot, because that will help keep the juices in it whilst the outside of it crisps up. Give it about two minutes on each side, depending on how rare you like it, but remember only to flip it over once.

Another really tasty way to cook it is to wrap it in bacon. This is quite tricky, because you have to keep all the juices in and not overcook the meat whilst trying to get the bacon crispy enough.

I think the best way of doing this is to spit roast it over a really high heat for about 10 minutes, secured with cocktail sticks. Then let the meat rest and cool a bit. This should make the meat nice and tender and juicy. Remove the cocktail sticks, slice the meat into slices that are 1 to 1.5 inches thick and then finish of the steaks by using method one. Don't give each side more than two minutes because the meat is already partially cooked.

Make sure you season before you serve it!