tournedos

American  

[toor-ni-doh, toor-ni-doh, toor-nuh-doh] / ˈtʊər nɪˌdoʊ, ˌtʊər nɪˈdoʊ, tur nəˈdoʊ /

noun

plural

tournedos

1. small slices of fillet of beef, round and thick, served with a variety of sauces and garnished.

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tournedos British  

/ ˈtʊənəˌdəʊ /

noun

1. a thick round steak of beef cut from the fillet or undercut of sirloin

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Etymology

Origin of tournedos

1920–25; < French, equivalent to tourne ( r ) to turn + dos (< Latin dorsum back)

Example Sentences

Under the ticking clock, the chefs wrestle with dishes like tournedos aux morilles and quail with cherries.

From Salon • Dec. 25, 2024

The surviving chefs face an entirely different set of challenges, trading aspics and tournedos for kefta tagines and lamb with eggplant-date purée.

From Salon • Dec. 25, 2024

Speaking of the heroism of the night’s guests, who dined on French restaurant Patina’s tournedos au poivre, L.A.

From Los Angeles Times • Sep. 29, 2016

Coincidentally or not, he regained his health in Paris, gradually becoming the jovial old gourmand — tournedos Rossini! — we imagine when we think of his late years.

From New York Times • Jul. 3, 2011

Therefore the menu is to be very simple: truite à la Bellevue, tournedos aux pommes, some fruit.—Of course there will have to be an entrée and some dessert for the Staff.

From General Bramble by Maurois, André