Tournedos
A small round slice of the centre of a fillet of beef. Also known as filet mignon.
Trenette ...
Tournedos
Also known as filet mignon. A small round slice cut from the heart of a fillet of beef.
Tripe ...
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 ...
Tournedos of fillet steak with Marsala sauce and chunky chips
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Venison steak on puff pastry with chicken liver pâté and Madeira sauce
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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).
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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.
A portion of meat or fish, taken from the most tender part of the animal and formed into a round steak. Usually refers to beef tournedos, taken from the small end of the tenderloin in 2-3 cm thick slices.
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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.
 See also: Tournedo, Beef, Tourne, Cooking, Fish
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