I like all sorts of junk in my cut of meat. I like hard chewy tendonous, stuff that I gnaw on awhile then just swallow. I like chunks of hard fat on the outside or the thick lines of it that run through it. I like the heart best b/c it has very tender spots, thick fat, little ropey chordae tendineae, even a little rubbery vena cava. I feel like most people would find it gross, but I always liked mixed textures. I like chicken cartilage, always did, that really bugged folks, so I would go in after others had left that a dig in, now I eat all the "best" parts I want first and cook the rest for family. When I ate SAD I would mix all sorts of nuts and berries into granola, with flakes, then mix yogurt and milk. That satisfied the texture thing then and this is what satisfies it now.
Some people really like smooth stuff, that kind of person might be raw Filet Mignon.
Also, if it's their first time eating raw meat they would probably appreciate the filet mignon, b/c mentally it's less of a leap. I still like to dip meat in a fatty, creamy sauce, like herbed sour cream, or Dijon mustard, or creamy horseradish sauce.
If she was making raw kabobs, I think a dipping oil or sauce would be better than a vinegar dip or marinade