While I prefer rib eyes at home, at a really good steakhouse I'll go for the filet. They'll have prime, aged meat that develops some great flavor (it's not strong, but it is complex). Cook it up black & bleu, give me some wine, and I'm all set.
Originally Posted by
stut
Filet mignon = fillet?
Filet ("fil-lay") is usually beef, with the pronunciation referencing the French; fillet ("fill-it") is the dominant use for fish.