Other Names
The same cut of beef can also be called:
- French: filet de bœuf
- English (U.S.): medallions, tenderloin steak
- English (UK & Ireland): fillet steak
- English (Australia): eye fillet
- Italian: filetto
- Swedish: oxfilé
- Spanish: lomo
- Dutch: ossenhaas
- Portuguese: filé or filé mignon
In the US, the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion) and biftek (cut from the large end known as the tête de filet in French).
Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak — in Commonwealth of Nations usage, only the strip steak is called the porterhouse.
Read more about this topic: Filet Mignon
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