Directions:
Preheat the oven to broil.  Heat the olive oil in a small saucepan.  Dredge the sliced onion into the flour and place them into the saucepan.  Deep fry the onions until crispy and brown.  Season the filet mignon with salt and pepper and place them into the oven for 3-5 minutes per side.  Remove the filet mignon from the oven and using an icing tool, squirt the mashed potatoes in a swirl on top of each filet mignon.  Then place a handful of fried onions on top of the mashed potatoes.

Directions:
Heat the olive oil in a skillet over medium high heat.  Sear all sides of the filet mignon.  Remove the filet mignon and place them on a hot plate.  Add the onion, Worcestershire sauce, salt, pepper, fresh parsley and garlic to the skillet and fry for 3-4 minutes.  Add the red wine to the skillet and bring it to a boil.  Pour the sauce over each of the filet mignon to serve.

Directions:
Preheat the oven to broil.  In a small skillet, melt the butter and saute the celery, onions, and mushrooms.  Add the bread crumbs, salt, pepper and red wine.  Slice the filet mignon almost in half and spread the stuffing mixture in between.  Use a skewer to fasten the two sides together and place 2 slices of bacon on top of each filet mignon.  Place the filet mignon into the oven to broil for 5-7 minutes or until done.

Directions:
Preheat the oven to broil.  Wrap bacon around each filet mignon and secure with a toothpick.  Smear butter on each filet mignonand place them into the oven to broil for 5-7 minutes.  Pour some bearnaise sauce on each filet mignon to serve.

Directions:
Preheat the grill to medium high.  Sprinkle each filet mignon with salt and pepper and spread half of the butter onto each steak.  Place the filet mignon into the grill and cook for 7-10 minutes.  Meanwhile, combine the remaining butter, garlic powder and chives.  Spread the chive and garlic butter on top of each filet mignon and slice the steak diagonally to serve.

Directions:
Preheat the grill to medium high.  Wrap each filet mignon with one slice of bacon and secure with a toothpick.  Season the filet mignon with salt and pepper and place them onto the grill for 3-7 minutes per side until done.  Meanwhile, combine together the butter, garlic powder and parsley.  Remove the filet mignon from the grill and smear some butter mixture onto each steak.

Directions:
Preheat oven to broil.  In a small saucepan, melt 1 tbsp butter and saute the scallops and garlic until browned.  Slice each fillet mignon creating a pocket.  Fill each pocket with scallops and seal shut using toothpicks.  Wrap each fillet mignon with bacon and place in the oven to broil for 5-7 minutes per side. 

Directions:
Slice filet mignon into very thin strips.  Spread 1 tsp wasabi onto each strip and add one thinly sliced cucumber.  Roll up meat and serve with soy sauce.

Directions:
In a shallow bowl, mix olive oil, soy sauce, red wine and honey.  Place each filet mignon into mixture and marinade for at least 3 hours. Preheat grill to medium-high heat.  Sear each side of filet mignonto trap in the juices.  Reduce heat to medium and continue to grill for 3-4 minutes until desired doneness.  In a skillet, heat butter and saute shallots and garlic.  Top each filet mignon with shallots and garlic. 

Directions:
Heat olive oil in skillet and sear each side of filet mignon steaks.  In another skillet, heat butter and saute mushrooms, onions and garlic.  Top each filet mignon with mushroom mixture and wrap up in puff pastry.  Allow to rest for 2-3 hours.  Preheat oven to 400 degrees.  Place wrapped filet mignons in oven for 30-40 minutes.  Serve with mashed potatoes and green bean casserole.