1) Cookery word 2) Cookery term 3) Cut of beef 4) Cuisine term 5) Delicious LONE MINT FIG 6) Round cut 7) Small boneless cut of beef 8) Steakhouse choice 
Filet mignon (French for `cute fillet` or `dainty fillet`) is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally r...
A well trimmed center cut steak from the whole beef tenderloin.
Popular and expensive cut also known as tenderloin or tournedos. Boneless, tender, and without a lot of visible marbling; to retain the steak's succulence, grill only until medium-rare.
[n] - small steak cut from the thick end of a beef tenderloin
An expensive and very tender cut of beef that is taken from the small end of Tenderloin. 
noun small steak cut from the thick end of a beef tenderloin
pork tenderloin
a small, tender round of steak cut from the thick end of a beef tenderloin.