Tournedos are small, thick, round portions cut from the tenderloin of beef, usually from the centre or narrower section. They are often tied with kitchen string or wrapped with a thin slice of fat to help maintain their shape during cooking. The French term is used internationally in classical menu language and usually indicates a compact, individual steak portion.
Trim the tenderloin of silverskin and connective tissue, then cut across the grain into portions of consistent diameter and thickness. Tie each portion if needed to maintain a round shape. Tournedos are commonly pan-seared or grilled and may be finished in the oven depending on thickness. Because tenderloin is lean, careful cooking and resting are important.
Tournedos Rossini is a classical preparation traditionally combining a beef tournedos with foie gras and truffle, often served on a croûton with a rich Madeira or brown sauce. Recipes vary in their exact presentation, but the combination is intended to balance tender beef with rich, savoury accompaniments.
In North America, similar portions may be called tenderloin medallions or filet mignon steaks. A tournedos is generally a thick, round portion, while a Chateaubriand is a larger centre-cut tenderloin roast intended for multiple portions. The exact size and fabrication vary by restaurant and butcher.
Example: sear a beef tournedos, finish with a suitable sauce and serve with seasonal vegetables or pommes Anna.
Chef’s tip: Specify the diameter, thickness, trim and weight when portioning. Uniform tournedos help control cooking time, presentation and plate cost.
Key distinction: A tournedos is a thick round tenderloin portion; it is not a separate muscle or a general term for any round steak.
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