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

Featured dishes include tournedos bearnaise, consommé de volaille and meringues chantilly with pears, reflecting the cosmopolitan character of the Merseyside port city.

From BBC

As in oysters Rockefeller followed by tournedos Rossini with a side of Caesar salad?

From New York Times

The students in the advanced culinary training course step up to the plate to cook gourmet dishes like beef tournedos with forestiere sauce or grilled salmon with beurre sauce.

From Washington Times

Better yet is loco moco, a brutal architecture of fried egg, beef patty and a summit of rice, all drowned in a nearly black gravy: a working man’s tournedos Rossini.

From New York Times

There are two reasons why these chefs and restaurateurs don't want horsemeat on the menu: you can't use words such as terrines and tournedos with plain and simple horsemeat.

From The Guardian