What is the primary preparation method used for filet mignon as described?

Filet mignon, known for its tenderness and rich flavor, is often complemented with sauces that enhance its natural qualities. The preparation method that typically involves a sauce like Bordelaise—made with shallots and red wine—highlights the filet's luxurious texture and taste. This method is favored because the sauce's depth of flavor beautifully balances the subtle richness of the beef.

In contrast, grilling with barbecue sauce may mask the filet mignon's delicate characteristics rather than enhance them. Panfrying with garlic might introduce a strong flavor profile that overpowers the meat's natural taste. Slow cooking in broth is generally less suitable for filet mignon since this cut is best enjoyed when cooked quickly at high temperatures to maintain its juiciness and tenderness. Therefore, pairing filet mignon with a rich Bordelaise sauce is a classic and effective way to highlight its qualities, making it the primary method for its preparation.