Filet mignon is known as the king of steaks for its high quality and steep price tag. The cut comes from a cow's back rib cage, known for its tender meat because it does not receive a lot of exercise — however, not all filets are created equal, and these are the traits to look for.
Yumna Jawad of Feel Good Foodie says to look for bright red meat with light marbling, or the intramuscular fat between the muscle and the muscle fibers. Jawad also recommends making sure the mignon does not have big pieces of fat or silver skin (a chewy white strip of cartilage).
Also, a true filet mignon is usually not greater than 1 inch in diameter, but when bought from a store, the steak's diameter is closer to 2 to 3 inches, and its thickness is about 1 to 2 inches; adjust cooking time accordingly. When it comes to flavorings, keep it simple with some butter, fresh herbs, and garlic.