Mouthfeel?

For me the reference on filet mignon is the Club Paris in downtown Anchorage and their 14 oz. offering. They'll sear the outside but will hit the mark on doneness in the middle. I think they have an option to stuff with blue cheese, but the plain one has always been fine for me. Maybe they do something super-secret to add flavor (though it doesn't come bacon-wrapped, or anything like that).