Salt Afterwards, Dry Rub Before

• Salt draws moisture out of the steak to the surface. The moisture prevents the steak from browning, resulting in a gray look rather than a deep, rich brown. The moisture lowers the temperature of the surface of the steak as it cooks, which prohibits a crisp crust. Salt the steaks after they've been grilled, not before. Add flavor with a dry rub that does not have salt as an ingredient. Check the label of any commercially prepared steak rub --- many include salt.
  
  

The Pan

• If you want a grilled filet, then you have to use a grill pan on the stove. The pan has ridges which give the steak the marks of having been on the grill. These ridges serve another purpose, as well. When using a gas or charcoal grill, any juices or fats released from the meat drop down away from the meat. The ridges do the same job and hold the meat up from touching the bottom of the pan, so that any juices released by the meat as it cooks don't come in contact with it. Heat the pan on high until a drop of water nearly evaporates as soon as it touches the pan. Add a room-temperature steak. Remove the steak from the refrigerator an hour before you plan on grilling.
  
  

Technique

• Flipping the steak over and over won't sear the meat and produce a crisp brown crust. If you try to turn the meat too soon, it will stick to the grill pan ridges. Place the filet mignon on the hot pan. Wait two to three minutes and then flip the steak over to the other side; wait another minute to three minutes, depending on how well-done you prefer your meat. Use tongs to pick up the meat, not a fork. A fork pierces the filet and you lose juices.
  
  

Sauces

• Filet mignon is often served with a sauce. Enhance the experience and use the flavors left in the grill pan by deglazing the pan with red wine. Let the pan cool for a minute so the wine doesn't immediately boil away when you add it. Add enough wine to cover the bottom of the pan. Swirl it around so it washes over the grill ridges. Scrape up any brown bits. Raise the heat. Reduce the wine by half and serve over the steak. For a richer sauce, add a pat or two of cold butter, stirring it into the wine sauce until it melts and thickens it.