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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A large steak cut from the thick end of the short loin and containing a T-shaped bone and a large piece of tenderloin.  2, record 1, English, - porterhouse

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Morceau de la carcasse de bœuf correspondant à la région du rein et de la croupe.  2, record 1, French, - aloyau

Record number: 1, Textual support number: 1 OBS

Dans la découpe des viandes, l'aloyau est un morceau de demi-gras. Il renferme le filet, le contre-filet et le romsteck.  2, record 1, French, - aloyau

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

[A] small steak from the thin end of the short loin containing a T-shaped bone and a small piece of tenderloin.  2, record 2, English, - T%2Dbone%20steak

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

aloyau : Région lombaire du bœuf, s'étendant de l'avant-dernière côte à la partie antérieure du bassin, renfermant le filet, le romsteck et le contre-filet.  2, record 2, French, - bifteck%20d%27aloyau

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A large steak cut from the thick end of the short loin to contain a T-shaped bone and a large piece of tenderloin.  2, record 3, English, - porterhouse%20steak

Record number: 3, Textual support number: 1 CONT

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with(on the other side of the bone) a large strip steak.  3, record 3, English, - porterhouse%20steak

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Aloyau, gros filet : la partie de la longe courte qui est séparée de l'aloyau par une coupe franche qui passe immédiatement [devant (antérieure à)] la pointe du muscle fessier moyen (gluteus medius) et plus ou moins à travers le centre du corps de la [quatrième] vertèbre lombaire.  3, record 3, French, - bifteck%20d%27aloyau%2C%20gros%20filet

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - tenderloin

Record number: 4, Textual support number: 1 CONT

Tenderloin medallion.  3, record 4, English, - tenderloin

Record number: 4, 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 4, English, - tenderloin

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - filet

Record number: 4, 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 4, French, - filet

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Capa muscular que se extiende por entre las costillas y el lomo [en los animales de matadero].  2, record 4, Spanish, - solomillo

Record number: 4, Textual support number: 1 PHR

Medallones de solomillo.  3, record 4, Spanish, - solomillo

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