Medallion is a cutting technique describing round, equally thick small slices of meat or fish, resembling a medallion, cut from veal, lamb, or fish fillet. It comes from the French word for medallion and is generally cooked on a grill or in a pan in single-bite portions. It resembles tournedos but can be thinner, and it is also used for fish.
Where It's Used
“Cut salmon fillet into medallions and lightly fry in the pan.”