Pass the Sauce

• Filet mignon is mild, but it can handle a variety of sauces too. From a light buttery herb sauce to a wine reduction, you have a few options. Try a cream-based sauce hearty and rich with herbs, or add a rich demi-glace made from beef stock to top off the filet. Hearty mushroom gravies and thinned barbecue sauces are also suitable toppings for a filet mignon. A chutney, which is a thick sauce made from vinegar, sugar, spices and fruits, can also finish your filet. Try either a mint and cilantro or mango and honey chutney to brighten up your meat. Drizzling your filet with a small amount of a fragrant olive oil or truffle oil can also complete the meal.

Break Out the Butter

• Compound butter, also known as beurre compose, is a butter that has been blended with various herbs and flavorings. Compounds range from sweet to savory and can top a filet mignon to complete the dish. Try a compound butter made with chives and sea salt, or chopped parsley. To make a compound butter, mix softened, unsalted butter with your desired herbs. Then, place the mixture in parchment or wax paper and roll it up. Chill in the refrigerator until it's solid, slice off a piece and place it on top of the freshly cooked filet mignon to finish.

Add Cheese

• Filet mignons can benefit from the fat and saltiness of a cheese topping. Hard cheeses or cheeses that crumble work best on steaks, because they impart the right amount of flavor without turning your steak into a greasy mess. Try topping your filet mignon with blue cheese, crumbled feta or Gorgonzola. A cheese spread made from goat cheese or cream cheese and herbs can also be used to cover your filet.

Add Veggies

• Filet mignons are ideal for stacking flavors. Sauteed mushrooms; tomatoes; or corn mixed with oil, salt and pepper finish a filet nicely. Fried onions or caramelized shallots can also add flavor and finish your dish. Fresh, marinated vegetables in garlic, mustard and an acidic sauce -- such as wine or balsamic vinegar -- add a fresh topping to your filet mignon as well.