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A cut of beef from the center of the tenderloin, about 6 to 8 inches in length, that is usually cooked whole and then sliced into servings.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

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Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.