Naw, filet served "still moving" rare with a bit of garlic powder , black pepper and a dash of salt. I like it to wiggle a bit when stuck, no sauce!

I'll slice any breast meat into "finger pieces", dab them with a paper towel, dip in egg wash, dredge in plain breadcrumbs with whatever seasoning you like added. Add 1/2" olive oil to a hot pan and saute those strips a few minutes on each side. Set them on a paper towel on a plate and let them rest and drain for a minute or two. Then use your favorite hot sauces/dipping sauces and have at it.

My steak (no filet, give me porterhouse, strip or Delmonico) needs to be "twitching". I prefer it au poivre with a hunter sauce. Just accompany it with a pile of grilled asparagus, some sauteed mushrooms and onions and I'm all set.

Saw an odd report a month or two ago. It was in a "Lifestyle" magazine of some sort but it concerned a large blind tasting conducted by a group of professional chefs at an industy meeting. They tested a large body of diners, and found that when blind tested, steaks cooked medium to medium well were the clear favorite of the subjects, even though rare was their clear choice when polled before hand.

An aside question. When I open the main Forum page and scroll down to this one, it shows this as the most recent post. However, when I click on the forum listing, this thread doesn't appear. The only way to access it is to click on the latest listing tag in the main forum menu. I have never seen that happen before.

Dean, we did a dove popper recipe a couple weeks ago, cooked on a discada, and it was absolutely gourmet!
I love to cook, and love to experiment. Like the time I used Jamaican Jerk Seasoning on grouse.
It was insanely good!