filet mignon


Also found in: Thesaurus, Wikipedia.

fi·let mi·gnon

 (fĭ-lā′ mēn-yôN′, fĭl′ā)
n. pl. fi·lets mi·gnons (fĭ-lā′ mēn-yôN′, fĭl′ā)
A small, round, very choice cut of beef from the loin.

[French : filet, fillet + mignon, dainty.]

filet mignon

(ˈfɪleɪ ˈmiːnjɒn)
n
(Cookery) a small tender boneless cut of beef from the inside of the loin
[from French, literally: dainty fillet]

fi•let mi•gnon

(fɪˈleɪ mɪnˈyɒn, -ˈyɔ̃, ˈmɪn yɒn)

n.
a small tender round of steak cut from the thick end of a beef tenderloin.
[1905–10; < French: dainty fillet]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.filet mignon - small steak cut from the thick end of a beef tenderloin
filet, fillet - a boneless steak cut from the tenderloin of beef
Mentioned in ?
References in periodicals archive ?
com/recipe/30578/filet-mignon-with-rich-balsamic-glaze/) filet mignon with rich balsamic glaze .
com)-- Ever hear of a soldier eating filet mignon and sipping fine French wine during his tour of duty in the Vietnam War?
filet mignon, charbroiled gulf shrimp, grilled king salmon, teriyaki chicken breast, 10-oz.
Mouth-watering recipes such as Japanese Spicy Tuna Tartar, Mustard-Crusted Filet Mignon, Easiest Scalloped Potatoes Ever, Oven-Roasted Baby Artichokes, Mexican Hot Chocolate Float and more combine flavor, variety and convenience.
5 million, the upscale restaurant serves a variety of rich foods from Beluga Caviar and Thai seafood roll to filet mignon and lobster tails with champagne butter sauce.
Or the fact that each of them is downing the equivalent of a nine-ounce filet mignon with four pats of butter melted on top.
He can literally dip his hand into a flame to flip the filet mignon.
This Applewood Smoked Bacon delivers a softer, more complementary flavor, adding depth and complexity to everything from the classic BLT to the gourmet bacon-wrapped filet mignon," says Stephen Giunta, director of culinary for Cargill Meat Solutions.
Instead the diva demanded shipments of American filet mignon steaks be flown over just for her.
The opportunity to sip wines hand-picked by host vintners, dine on asparagus and lobster risotto and seared filet mignon from chef Frederick Morineau, and benefit worthy causes from the Asolo to Volunteer Services of Manatee County brought out an exuberant crowd.
This award-winning restaurant served its first meals in 1984 and rapidly became a favorite, especially for the steak--like filet mignon in mushroom sauce and lobsters.