As a native Midwesterner who grew up in cow country on corn feed beef, the fillet mignon was never really one of my favorites. A top sirloin, KC strip or London broil were served weekly in our home. The fillet just requires too much doctoring to impart much flavor and the flavor is ordinarily the flavor of the sauce, bacon or spices and not the meat. Having said that, I wouldn't turn one down if just done simply (salt, pepper, broiled at high heat, medium rare) with some creamed spinach and a nice hearty red wine to wash it all down.