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

Perhaps their aversion to it is based on the fact that the tournedos is usually served very hot indeed towards the conclusion of the repast by the Rev. Principal.

From Punch, or the London Charivari, Volume 102, May 21, 1892 by Various