The 10-Ounce Filet

• A 10-ounce filet mignon is probably a full two-inches thick and in the standard, round baseball shape. To cook a 10-ounce filet to the medium rare stage, which is preferred by many cooks, aim for between 7 and 8 minutes per side on a medium grill or pan. You should also rest the meat after cooking for up to three minutes, to allow it to finish heating up. You can cut the cooking time in half by butterflying the filet prior to cooking.

Preparation Methods

• Filet mignon has a relatively low fat content, but its tenderness works well with high heat cooking. Along with grilling and pan-frying until it is cooked through, you can also sear it and finish it by roasting or broiling in the oven. Wrapping a filet in bacon prior to cooking is a proven method for adding flavor and keeping it moist throughout the cooking process. It's wise to keep a close eye on a 10-ounce filet mignon, to ensure it doesn't dry out by the time it is cooked through.

Don't Overcook

• Overcooking a filet mignon of any size is a great way to negatively impact its flavor. Since the filet will continue to rise in temperature a few degrees during the resting period, don't hesitate to take it off the heat when it still seems a touch underdone. If you have seared it well on all sides, the moisture will remain inside the meat, so taking it off when it is between rare and medium rare is ideal. If you wait until it's already at medium rare or beyond, you'll have an overcooked filet of beef.

Keeping It Safe

• Through all of the doneness classifications and a strong desire not to overcook the beef, you still want it to reach the right temperature for food safety purposes, which is 145 degrees Fahrenheit. For some, this might seem too high, but you'd be surprised how medium rare a piece of beef can be and still be at a safe internal temperature. Along with cooking it to a safe temperature, take the time to wash down all the tools and surfaces your 10-ounce filet came into contact with when it was still raw.