About points 1, 2 and 3, I agree with everything in them. About point 4 (salting), there is difference based on how you are going to cook the meat:
- If you're going to cook it in a moist environment (such as a pan), or on a contact grill, then what Mr. Bassi said applies, otherwise you will end with a too salty meat.
- If you're going to cook it on dry heat, as on a wire grill or as the churrascarias do it, on skewers, you can use lots of coarse salt: it (the salt) will be absorbed in the right quantity, only by the meat juices that go to the surface of the given piece. To serve, you just discard the excess, not dissolved salt. Mr Bassi's restaurants serve very good beef, but he is not a "churrasqueiro".
As for the use of garlic (or any other sauce), I know that there are people that like it, but to me it is an heresy. The only seasoning that goes with a good piece of (grilled) meat is salt.
And for the comment about the origin of the meat, in the past most beef sold in Rio and São Paulo came from Minas Gerais' cattle, which is a mountainous region, where the cattle roamed free. As a consequence, their meat was savory, but too firm and fibrous. With the introduction of cattle raised in the Pampas (Rio Grande do Sul) and new farming techniques, the quality of the beef raised and sold in Brazil now is much better than in the past.
Nothing heretical intended with your filet.
Molho de Campanha, perhaps ?