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1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

2. A coarsely ground mixture of peppercorns, seasonings such as coriander and occasionally herbs which is referred to as Mignonette Pepper. Both white and black peppercorns are commonly mixed together to make the spice. It is most often used to enhance the flavor of roasted meat such as beef, lamb, veal, or poultry.

3. A term used to describe a type of sauce made with a sherry vinegar, peppercorns, possibly wine, and minced shallots.