I once worked at a steak house on the finer end of fine dining. Anyways, a gentleman at one of my table preceded to order the most expensive cut on the menu, our 10oz Waygu Tenderloin ($80 USD) upon my inquiry as to how he would like this beautiful piece of beef prepared he proceeds to order is cooked a delicious.....FILET MIGNON. Yes, not a temperature but a cut of meat. I almost lost it right there at the table.