In cooking terminology, a medallion refers to any food served in a round or oval shape, especially when pertaining to portions of poultry or meat. Cuts of meat from different areas of the animal can be served as a medallion.
In some parts of the United States, the term beef medallion can be used to refer specifically to the filet mignon cut of steak, which is taken from the smallest part of the tenderloin section of beef. The filet mignon cut is traditionally served boneless, while a general medallion cut can be served with or without bones. The names and allocations for cuts of beef differ in American English and British English, with some words in common for entirely different sections of meat.