Definition

Noun: A thick, round steak cut from the center of the beef tenderloin. It is a premium cut of meat known for its tenderness and is typically served as a single portion, often with a sauce.

Usage

The word "tournedos" is used to refer specifically to this cut of steak. It is a culinary term commonly found on restaurant menus and in cooking contexts. * As a countable noun: "a tournedos," "two tournedos." * It is often modified by the type of sauce or preparation: "tournedos Rossini," "peppercorn tournedos."

Examples

• As a direct object: "The chef prepared a perfect with a red wine reduction."
• With a descriptor: "For the main course, I recommend the with béarnaise sauce."
• In a list: "The grill specials tonight include filet mignon, , and a ribeye steak."

Advanced Usage

• Tournedos Rossini: A classic French dish where the steak is served on a crouton, topped with a slice of foie gras and truffle, and finished with a Madeira demi-glace sauce. This preparation elevates the basic "tournedos" to a specific, renowned recipe.
• The term is sometimes used more loosely in menu descriptions for any thick, tender cut of beef, but its precise definition is the cut from the tenderloin.

Variants and Related Words

• Filet mignon: A very similar, and often synonymous, cut of beef also from the tenderloin. "Tournedos" are typically cut thicker than standard filet mignon medallions.
• Beef tenderloin: The larger, whole muscle from which tournedos are cut.
• Châteaubriand: A very large, thick cut from the center of the tenderloin, usually meant for two or more people, as opposed to a single-portion tournedos.

Synonyms

• Beef tenderloin steak
• Filet mignon (note: while similar, not always perfectly identical in cut or thickness)

Related Phrases

• To cook/serve a tournedos: The standard phrasing for preparing or presenting this dish.
  • Example: "He knows how to cook a tournedos to a perfect medium-rare."

Noun

1. thick steak cut from the beef tenderloin