Tournedos
A small round slice of the centre of a fillet of beef. Also known as filet mignon.
Trenette ...
Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.
Treacle - the British word for molasses.
Tournedos
Also known as filet mignon. A small round slice cut from the heart of a fillet of beef.
Tripe ...
Tournedo - A fillet of beef from the heart of the tenderloin, approximately an inch thick. This term is rarely used in America today, being replaced by filet of beef or filet mignon.
tournedos: Small fillet steaks
tranche: A slice of, mainly applied to fish
troncon: A slice of flat fish on the bone ...
Tournedos
Small, round, fairly thin slices of beef tenderloin generally sauteed or broiled
Tripe ...
Tournedos - A ¼ -inch-thick steak cut from the tenderloin.
V. Cooking Terms ...
Tournedo - A cut of beef taken from the tenderloin that is no more or less than 1 inch thick and 2-21/2 inches in diameter.
Tournedos: a steak cut from the center section of a filet of beef about 1 1/2 to 2 inches thick - sautéed, grilled or broiled.
Tourner: to turn; to shape with a knife by rotating knife and product in opposite direction.
Tournedos of fillet steak with Marsala sauce and chunky chips
By The Rookes Family
Venison steak on puff pastry with chicken liver pâté and Madeira sauce
By The Hitchen Family ...
tournedo - Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking.
trifle - Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.
Tournedo - A slice of beef from the heart of the tenderloin, approximately 2 inches thick, and tied around the center.
This term is used less often in the United States of America today, having been replaced by filet of beef or filet mignon.
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Beauharnais, a la (Fr..) A classical garnish for tournedos made of stuffed mushrooms, artichoke hearts, chateau potatoes, and Beauharnais sauce (bearnaise with pureed tarragon).
À la Beauharnais (Fr.): a method of preparing small cuts of meat, mainly tournedos. The garnish consists of small artichoke hearts with Bearnaise sauce, with a puree of tarragon added to it, and little potato balls.
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Tournedos Tournedos is a piece of beef about 1 inch thick and 2-1/2 inches in diameter that has been cut from the tenderloin. It is a very lean cut of beef.
tournédos rossini: sauteed tournedos garnished with foie gras and truffles
tourteau: large crab with large claws full of deliciously sweet meat
tourtière: shallow cooking vessel; also pastry dish filled w/spples and/or prunes ...
French: chateaubriand, tournedos,
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Depending upon what part of the United States you're in, the tenderloin muscle of the cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf.
As they move away from the filet mignon, the French call their cuts tournedos, filet steak, châteaubriand, and bifteck. American butchers confuse matters even more by sometimes calling top sirloin steaks châteaubriands.
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A flat, crisp-fried flour or corn tortilla shell. This serves as the base upon which tostadas are created by adding refried beans, shredded chicken or beef, lettuce, tomatoes, cheese, sour cream, guacamole, and other ingredients. Tournedo ...
tournedo: thick cross-section of beef tenderloin
tournèe: turned uniformly sized peeled and carved potatoes or vegetables--usually oblong
tourte: pie, covered (e.g., tourton, vegetable pie, without pastry)
travallier: to work or knead ...
 See also: Cooking, Tourne, Beef, Round, Fish
  
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