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The lean, tender strip of meat beneath an animal's ribs, especially beef. Now also used to mean a lean cut of veal, lamb, or pork from the top of the hind leg. Filet mignon (French ‘dainty fillet’) is a small, round cut of beef from the centre of the fillet, similar to tournedos.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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