Originally Posted by After Shock Media

I rarely ever cook filet mingnon steaks. I find them highly overrated and very low on the taste scale when it comes to steaks. Tried the bacon wrap to add a little fat/flavor and that still never cut it. So typically I end up having to make a wine reduction sauce or some other sort of sauce.

I almost always revert to buying ribeye steaks. Every so often we will go for a T-bone if someone must have some of the filet.

I am also into just oil (typically canola or peanut since the flavor doesnt matter here), kosher or sea salt, corse ground black pepper. Grilled or pan seared and broiled.

Occassionally will still sauce them, compond butter them, blue cheese them, etc.