There are quite a few restaurants that would refuse to serve your wife a Filet Mignon well-done. It’s a crime, really, to prepare meat of that cut well done, because a Sirloin would be just as good if it’s going to be burned to a crisp. Overcooking fine cuts of steak is pointless.
The Chef often takes it personally. In her younger days, a Chef once banned my wife from his kitchen for a shift because she brought him an order to cook a Filet Mignon well-done.
Tell that to my wife. Then step back.