My suggestion is to not filter. Unless you want to add more sugar, the yeast left in the mead shouldn't be any harm. And if it's clear, your mead will have very little yeast in it anyway. In any case, yeast is high in B vitamins--it's good for you!
I would stay away from filters that aren't "in-line" to avoid oxygenation of the finished mead. Any yeast you inadvertently pick up while transfering will either settle at the bottom of the bottling bucket or settle at the bottom of the bottle. Not shaking the bottle before pouring should be enough to keep the yeast out of your glass. (I assume that tiny amounts of yeast in the bottle will not contribute any autolytic flavors, but someone will correct me if I'm wrong.)
If you don't have one, they make little plastic knobs for the bottom of racking canes. Liquid gets sucked down from above, so you can rest the cane on the less and not suck them up. I also very gently tilt the fermenter as the liquid level gets low, to get as much as possible into the bottles. If you do it slowly (really really slowly), you shouldn't kick up too much yeast.
Good luck!
