Actually, my main attraction to filet is the texture. A rare prime filet falls off the knife in such a manner that is hard to describe. Each bite has this naturally delicious buttery texture. +1... I'm sorry but higher fat content does not mean that a meat is superior. Some of the best meats have very low fat content, such as venison. Filet is wonderful to work with and the clean, yet buttery taste is an absolute joy. It is my favorite cut of beef.