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
Famous quotes containing the word names:
“The world is never the same as it was.... And that’s as it should be. Every generation has the obligation to make the preceding generation irrelevant. It happens in little ways: no longer knowing the names of bands or even recognizing their sounds of music; no longer implicitly understanding life’s rules: wearing plaid Bermuda shorts to the grocery and not giving it another thought.”
—Jim Shahin (20th century)
“When the Day of Judgement dawns and the great conquerors and lawyers and statesmen come to receive their rewards—their crowns, their laurels, their names carved indelibly upon imperishable marble—the Almighty will turn to Peter and will say, not without a certain envy when he sees us coming with our books under our arms, “Look, these need no reward. We have nothing to give them here. They have loved reading.””
—Virginia Woolf (1882–1941)