We didn't say the best steak would be a bargain, did we? At the very expensive Morton's, the art of enjoying a succulent, well-aged steak might require a second mortgage. OK, maybe that's hyperbole, but giving our highest honors to Morton's mouthwatering 14-ounce double-cut filet mignon most assuredly isn't. Like all of Morton's beef steaks, the filet mignon is wet-aged for three weeks and broiled in a 1,000-degree oven to sear the exterior quickly, keeping the center juicy and flavorful. This tender filet is gorgeous in its naked beauty, but a bit of Morton's classic béarnaise -- a smooth reduction of vinegar, wine, shallots, egg yolks and butter -- adds that extra touch of decadence. For a complete bank-breaking meal, add an 18-ounce baked potato, accompanied by a caddy of three containers heaped with scandalous amounts of butter, sour cream and bacon bits. For absolute hedonists, there's also hot Grand Marnier soufflé for dessert.