A boneless cut of beef taken from the small end of the tenderloin. It's the most tender cut of beef but milder in flavor compared to other cuts.

French for "butter".

To cook food in a liquid that's been heated hot enough that it's bubbling.

A specialty of southwestern France, it is a method of cooking and storing meat, usually duck or goose. The meat is salted and cooked in its own fat, then stored in a container covered with its cooking fat which helps to preserve it.