FILET MIGNON A slice of beef tenderloin may be anointed with prepared mustard (Bahamian or Dijon); chutney juice; coarse-ground pepper; painted delicately with Kitchen Bouquet mixed in water. . . . It can be anointed before cooking and basted as it is turned over during broiling, with a melted butter sauce containing: garlic; herbs (parsley, tarragon, chives, chervil); spices (nutmeg, cinnamon, ginger—but never cloves); grated lemon and orange peel . . .It can be broiled' au naturel and served with table sauces from Bearnaise to Diable, Robert, Madeira or plain horseradish. . . .Aside from disastrous over-cooking, there is not really anything that can ruin a filet mignon—except a coating of mashed bananas and ground peanuts. . . . For the simplest possible FILET MIGNON CHEZ VOUS:broil your filet to taste; place on the serving plates and smear with a generous tablespoon of butter per each. Douse with a tablespoon of Worcestershire Sauce. As this melts and runs together about the hot steak, it will blend with meat juices and no other table sauce will be needed.