The Proper Tools

• In order to cut a whole filet mignon into cookbook-quality slices, you need the right tools for the job. The main tool you need is a sharp knife. A boning knife works well, or you may have your own kitchen favorite, but it must be sharp. You could probably get away with sawing through a tender filet mignon with a dull knife, but that doesn't mean you should. A clean and dry cutting board is the other piece of equipment you need to make it work.

Going Against the Grain

• If your tenderloin was tied with kitchen twine prior to cooking, snip it off before you start the business of carving. Take a look at the filet mignon before you start cutting, and identify which way the grain of the meat is running. Slide the knife back and forth with medium pressure against the grain of the meat to create slices that are about 1/4 to 3/8 inch thick. Use the whole length of the knife as you slice the pieces off beef off the tenderloin.

Rest Before Carving

• One step that will help make the carving portion more enjoyable is to rest the filet mignon after it has finished cooking and before you slice it. Transfer it from the cooking vessel to your board and cover or tent it with aluminum foil for about 10 minutes. This will prevent the juices from running out onto your cutting board when you cut into it, and will result in a more tender and tasty piece of meat.

Cutting Before Cooking

• Sometimes you'll bring a whole filet mignon home from the store and will want to carve it up prior to cooking it. To accomplish this, you can use the same sharp knife you would use for a cooked tenderloin. If you plan to cut steaks out of it, ask your butcher to trim it for you, then all you'll have to do is cut the individual steaks when you get it home. The thickness you cut them is up to you, but 2 to 3 inches usually works well.