In this video Dave shows his unique way to grill fillet mignon. Dave begins the video with a brief history of fillet mignon. Dave says his unique way is easy as long as you follow his simple steps: 1) Allow steak to come to room temperature before putting it on the grill. This allows the cooking time to be a lot more consistent, and you won‚Äôt have a very cold middle with an overcooked outside. 2) With a great fillet mignon cut, do not over season. He adds just a little salt and coarse ground pepper before cooking since he has wrapped the fillet in bacon which also adds to the flavoring. 3) Use primarily hot direct heat to begin with but finish with indirect heat to make sure it is cooked through. 4) Don‚Äôt overcook, just four or five minutes on each side depending on thickness, and don‚Äôt pierce the steak to check for doneness. He offers these tips to test for doneness: take your index finger and thumb and just touch and feel the pad of your thumb, that is what a rare steak feels like; take your middle finger and just touch the pad of your thumb, that is what a medium steak feels like. When the steaks are done, take them off the grill, and let them rest about five to seven minutes which lets the juices spread back out through the steaks.