a small, round beefsteak cut from the tenderloin, often with a strip of bacon, suet, etc. fastened around it before cooking
Origin of tournedosFrench from tourner, to turn + dos: see doss
A fillet of beef cut from the tenderloin, often bound in bacon or suet for cooking.
Origin of tournedosFrench tourner to turn ( from Old French; see turn . ) dos the back ( from Latin dorsum )
(countable and uncountable, plural tournedos)
- Filet mignon.