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Cuts

Medallion

Médaillon

Medallion is a cutting technique for producing small, round, evenly thick slices of meat or fish resembling a medallion, cut from veal, lamb, or fish fillet. The name comes from the French word meaning medallion. The slices are generally grilled or pan-fried as bite-size portions. The cut resembles a tournedos but can be thinner, and is also used for fish.

Where It’s Used

“Cut the salmon fillet into medallions and pan-fry lightly.”

Glossary

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Benzer

Noisette Cut (Meat)

A noisette cut is made by removing the bone from a lamb or veal loin, then rolling the meat into small, round, hazelnut-sized portions and tying them. The name comes from the French word for hazelnut, referring to the small size. The same name is also used for a hazelnut-sized potato garnish cut; the two are different.
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Tournedos

A tournedos is a small, round steak cut from the narrow end of the beef tenderloin, usually 3–4 centimeters thick. Traditionally, it is wrapped and tied with a thin strip of fat or ham to help it hold its shape. It is one of the best-known tenderloin cuts in classic French cuisine and is usually grilled or pan-cooked.
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