BOONTON — Bite size morsels of juicy, savory, mouth-watering, slivers of tender beef tenderloin (filet mignon), prepared with a butter-based sauce, perched on a round of bread slices (which beefsteak protocol dictates is usually left uneaten and utilized for other purposes) continuously delivered by busy servers on loaded trays, until you cannot possibly devour another bite and throw your hands up in surrender. And do not forget the never-ending supply of crispy, freshly made French fries. Add in a picture or two of cold beer (soda or water for those who do not imbibe) to wash it all down. Sou…