I may have used the filet in a somewhat unusual preparation, as part of a nigiri course for a multi-course dinner that I offer as an auction item fundraising for our church. I prepared the filet by slicing about 3/16" thick, searing with a butane torch on one side over sushi rice, then finishing with a small piece of foie gras, some black truffle, and some truffle salt. It's the one on the right :-). It was one of the hits, with several "OMG" comments upon consumption.