The horse filet “tournedos style” wrapped in pork fat seemed more appealing, but maybe just a bit too much for lunch.
tournedos are small tenderloin beef steaks, trimmed free of fat.
It speaks of things which will never be realized; suprme de volaille, tournedos la poivrade, and so forth.
Therefore the menu is to be very simple: truite à la Bellevue, tournedos aux pommes, some fruit.
Salt and pepper the tournedos, saut in butter, and put on a platter.
fillet of steak dish, 1877, from French, from tourner "to turn" (see turn (v.)) + dos "back." According to French etymologists, "so called because the dish is traditionally not placed on the table but is passed behind the backs of the guests" [OED]. But there are other theories.