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  3. Filet mignon - Wikipedia

    en.wikipedia.org/wiki/Filet_mignon

    Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.

  4. Fillet (cut) - Wikipedia

    en.wikipedia.org/wiki/Fillet_(cut)

    Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.

  5. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    Main articles. List of steak dishes. Cuts of beef. Preparation. Related topics. v. t. e. A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef .

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  7. Tournedos Rossini - Wikipedia

    en.wikipedia.org/wiki/Tournedos_Rossini

    Tournedos Rossini. Tournedos Rossini is a French steak dish consisting of a beef tournedos [1] ( filet mignon ), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras [2] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.

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