of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet is known variously as a striploin, wing, club, Delmonico, New York, Kansas City, Porterhouse, or strip steak when separated from the bone, or as a T-bone or Porterhouse steak when left on the bone with the filet.

The word entrecôte has also come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in contre-filet and serve it in the typical French bistrot style of steak-frites, or steak-and-chips:

• L'Entrecôte is the popular nickname of the restaurant Le Relais de Venise – L'Entrecôte, founded by Paul Gineste de Saurs in Paris's 17th arrondissement near Porte Maillot, and now run by one of his daughters. As well, the restaurant is widely known as L'Entrecôte Porte-Maillot.
• L'Entrecôte is the official name of a group of restaurants established by a son of Paul Gineste de Saurs, with locations in Toulouse, Bordeaux, Nantes, Montpellier, and Lyon.
• L'Entrecôte is used as an informal name for the Le Relais de l'Entrecôte restaurants operated by another daughter of Paul Gineste de Saurs, with two locations in Paris and one in Geneva. The oldest of these, in Paris's 6th arrondissement, is widely known as L'Entrecôte Saint-Germain.