This is a very tender cut. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.
2 Filet Mignon