Filet mignon is a down pillow disguised as beef. It has many characteristics of the average down pillow. It's soft and cottony, sort of round, extremely comforting... and has all the flavor of a sack of feathers wrapped in cotton fabric and seasoned with years' worth of dandruff. But let's say when you separate the short loin from the tenderloin, you cut through the bone that lies between them instead of just removing the tenderloin. What you get is a filet mignon with a wraparound bone, which when cooked contributes loads of very un-filet mignon-like deep, meaty flavor while retaining all that down-pillowy tenderness. What you also get is a hard-to-find steak that at Morton's commands a whopping $52 price tag, enough to afford a whole closet full of real down pillows. But then you'd still have to spring for dinner.