Filet Mignon cooked right is excellent on its own. However, if you’re wanting to try something new with a filet, this recipe is for you.
In case you’re wondering, why someone would ever “ruin” a filet with a bacon cream sauce or any other sauce — it all comes down to added flavor and personal preference.
As you’ll recall, filets are from the loin primal cut and that area of the cow doesn’t do much work. That means filets are naturally a very lean cut and they have less marbling than other cuts. Marbling is what gives certain cuts, like the ribeye, that rich beefy flavor. If you eat a filet and think it’s not very flavorful, what you’re really missing is the marbling.