TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

The [beef] tenderloin is removed from the long loin in one piece, including the side-seam. The fat is trimmed down not to exceed 1/2"(13 mm) at any one point, and tapers down to the silverskin at a point 2/3 down the length of the tenderloin, as measured from the butt end.  2, record 1, English, - tenderloin%20regular%20trim

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Le filet [de bœuf] est enlevé de la longe longue en un seul morceau, incluant la commissure latérale. Le gras est paré de façon à n'excéder 1/2" (13 mm) en aucun point et il est amenuisé de façon à ce qu'au 2/3 du filet, mesuré à partir de la tête du filet, il rejoigne la membrane argentée.  1, record 1, French, - filet%20r%C3%A9gulier

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

The tenderest part of a loin of beef, pork, etc., located under the short ribs and consisting of the psoas muscle.  2, record 2, English, - tenderloin

Record number: 2, Textual support number: 1 CONT

Tenderloin medallion.  3, record 2, English, - tenderloin

Record number: 2, Textual support number: 1 OBS

The fillet is subdivided into the butt tenderloin and the remainder(which then becomes the short tenderloin), comprising the tenderloin centre cut and the tenderloin tip. Any slice taken from the fillet of beef counts as a "fillet steak. ""Filet mignon" is specifically a cooking term.  4, record 2, English, - tenderloin

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Morceau de viande, partie charnue et tendre qu'on lève le long de l'épine dorsale de quelques animaux.  2, record 2, French, - filet

Record number: 2, Textual support number: 1 OBS

On subdivise le filet en séparant la tête (butt tenderloin) du reste (qui devient alors du filet raccourci), comprenant le milieu de filet et la queue de filet. Toute tranche prélevée sur le filet de bœuf est du «bifteck de filet». Le terme «filet mignon» est réservé à la cuisine.  3, record 2, French, - filet

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Capa muscular que se extiende por entre las costillas y el lomo [en los animales de matadero].  2, record 2, Spanish, - solomillo

Record number: 2, Textual support number: 1 PHR

Medallones de solomillo.  3, record 2, Spanish, - solomillo

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The veal tenderloin is sold as either the tenderloin butt or a full tenderloin. It can be cut into medallions or roasted whole. The veal tenderloin is extremely tender, and its medallions are often pan seared, almost like scallop.  2, record 3, English, - veal%20tenderloin

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le filet de veau se savoure nature, mariné ou farci. Il est délicieux accompagné de légumes, de riz, de pâtes ou de pommes de terre. Les restes de filet de veau sont tout indiqués pour préparer de succulents sandwichs, des salades ou des plats de pâtes.  2, record 3, French, - filet%20de%20veau

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Medallions : Boneless medallions of veal cut from the butt tenderloin.  3, record 4, English, - medallion%20of%20veal

Record number: 4, Textual support number: 1 OBS

medallion of veal; veal medallion: terms usually used in the plural.  4, record 4, English, - medallion%20of%20veal

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Médaillons de veau à l'érable et aux poires.  2, record 4, French, - m%C3%A9daillon%20de%20veau

Record number: 4, Textual support number: 1 OBS

médaillon de veau : terme habituellement utilisé au pluriel.  3, record 4, French, - m%C3%A9daillon%20de%20veau

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

rodaja; medallón: términos utilizados generalmente en plural.  2, record 4, Spanish, - medall%C3%B3n%20de%20ternera

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin [and which] is a boneless cut one to two inches thick, very lean with little marbeling, quite tender in texture, and often very expensive.  2, record 5, English, - filet%20mignon

Record number: 5, Textual support number: 1 OBS

In the United States, the Filet Mignon is usually cut from the large end of the tenderloin, between the center section(chateaubriand) and the butt end of the tenderloin. For French chefs, the Filet Mignon often refers to a steak cut from the small end of the tenderloin near the 13th rib.  2, record 5, English, - filet%20mignon

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Pièce de boucherie détaillée à la pointe du filet.  2, record 5, French, - filet%20mignon

Record 5,  Textual support,  Spanish