Filet, as in filet mignon, cut from the rarest, tender-est bit of Bos taurus. This is the tenderloin, kids. Every gram a feast for the senses and utterly unique in flavor and in texture. Ask anyone who has dined in a top drawer steakhouse and they will tell you the truth; ounce for ounce, this is about as good and expensive as food gets. Of course, the good news is that the filet or tenderloin can be that rare thing, an affordable luxury.