A Medallion is a very small, round portion of food. The term is used particularly in reference to meat such as veal, pork or beef, which will be cut anywhere from 1 to 2 inches (2 1/2 to 5 cm) thick.
For meat, it is best to interpret the term the shape of a cut of meat, rather than indicating where on the animal the cut has come from. For instance, with beef we found at least four definitions:
- Some say that true beef medallions are cut from the small end of the beef tenderloin, but in practice, can be from anywhere in the tenderloin
- Some say medallions are the second best cut from the shoulder
- We found someone referring to top sirloin medallions
- The Embers Restaurant in Brisbane, Queensland, Australia, defines theirs as "Beef Medallion 200g yielded from the eye of the rump" 
We were unable to find any legal definitions for any country.
The mistake most people seem to make in cooking beef medallions is overcooking them.
 Retrieved September 2010 from http://www.embers.com.au/content85a9.html?page=menus&menuid=260
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Médaillon (French); Medaglione (Italian)