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Cuts

Tournedos

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.

Where It’s Used

“Cut the tenderloin into tournedos steaks, wrap them in fat, and grill.”

Glossary

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C
Benzer

Chateaubriand Cut

A Chateaubriand cut is a thick cut from the thickest middle section of the beef tenderloin, generally portioned for two people. It is named after the nineteenth-century French writer and statesman François-René de Chateaubriand. Because of its thickness, the center is intended to remain rare. For pregnant women, young children, older adults, and people with weakened immune systems, it is cooked until the center reaches 63°C / 145°F and rested for at least 3 minutes.
M
Benzer

Medallion

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.
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Karsilastirma

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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