At least the people I've worked for, all french, mind you, and quite enormous in stature (if that matters), are not afraid to use it and quite enjoy it. I can also name several chefs who cook with it often. I mean, watch any show with Gordon Ramsey in it and I think you're libel to see a filet once every 3 or so episodes.
chefs will prepare whatever people want to buy. doesnt mean anything. few have the bravado and enough weight to their name to alienate their customers.
the famous "delmonico" steak is disputed in its true origin; it could bea few different cuts, none of which is from the tenderloin
peter luger showcases a porterhouse, not a filet mignon (yes, p.house has a side of tenderloin)
lobels will tell you that the tenderloin is more "tender", but rib eyes are more "flavorful". 9/10 people will tell you the same.
your personal tastes are just that: "yours". but it doesnt change the consensus. you may enjoy taittinger, and noone would tell you you couldnt, or that youre wrong, but they also wouldnt say its better than krug