[ad_1]
Tournedo is a French term for a round steak, usually made from beef tenderloin, but can also be made from pork, veal, poultry, or fish. It is often wrapped in bacon or lard before cooking and served with a jus or glaze, vegetable, and/or grain. Tournedos are generally expensive and can be served in various recipes, including the famous Tournedos a la Rossini. Americans often mistake it for filet mignon.
A tournedo is a portion of meat that is formed into a round steak before cooking. The term usually applies to beef, though it is used loosely when referring to tender, circular dishes made from pork, veal, poultry, or fish. The cuts of beef used for tournedos are usually taken from the narrow end, or leanest part, of the tenderloin. Because the cuts are so lean, they are often wrapped in some sort of fatty substance before cooking to keep in the tenderness and juices. The term tournedo is French.
With its origins in French, the true meaning of the tournament is often lost outside France. Most Americans and non-French Europeans have different ideas about exactly what a tournament is and how it is actually prepared. A tournament is not, as is often assumed, the same as filet mignon. When comparing the two similar beef dishes, experts generally agree that they are very similar, but disagree when it comes to the differences between them.
In America, the phrase filet mignon is much better known than tournedos. Butchers and restaurants often – knowingly and inadvertently – market tournaments such as filet mignon to appeal to consumers. Typically, the center portion of the tenderloin is sold as filet mignon. Butchers who differ between the two will sell the smaller average portion of the tenderloin as a filet mignon.
Tournedos range in thickness from about 3/4 inch to 1 1/4 inch (about 1.9 centimeters to 3.76 inches). Each tournament weighs between 2 and 5 ounces (56.7 grams to 141.7 grams). They are generally 2 inches in diameter (about 5 centimeters); if they are much smaller, restaurant consumers often receive them in pairs.
Tournedos are typically broiled or broiled. They are often wrapped in bacon or lard to preserve its juiciness and tied with string to keep their round shape. While prices vary, tournaments are generally quite expensive.
When served, tournedos are often garnished with a jus or glaze, vegetable, and/or grain. Perhaps the most famous of the recipes is Tournedos a la Rossini, named after the French composer of the same name. The tournedo in this dish is usually pan-fried with butter, served on a round piece of bread or cracker, and topped with foie gras, which is made from duck or goose liver. Black truffles and a demi-glace are also featured in the dish.
[ad_2]