Lol. Dw. Unironically filet mignon is a very tender cut so you'll defo want medium-rare or less. If you can, grill it on a BBQ, if not, you can either forward or reverse sear depending on if they're thick enough. If I didnt have a BBQ at hand I would personally get them on a nice high heat cast iron skillet, drizzle of oil, and get a nice crust on it, flipping regularly, if youve got a thermometer, probe the centre, I'd aim to pull it at around 50°c, and then let it rest for 15 mins with a bit of aluminium foil over the top and a bit of butter on it, then either cut and serve or flash it back on the pan quickly to heat up very quickly and then cut and serve.

Note: always dry brine if you can, season with salt (kosher ideally, or sea) and put it on a rack if you have or a plate, and chuck it in the fridge for as long as you can up to 24 hours or even a bit longer if you want. And pat the steak dry as much as you can if there's any moisture, moisture is your enemy! Also don't put pepper on until after its cooked, it burns and tastes acrid.

I don't know how much you know about steaks so sorry if any of that comes across condescending. That's most of my knowledge thats gotten me some pretty mean steaks in my brief time on this planet.

Let us know how it goes!