2298 Tournedos and Medaillons

Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Too much has been said concerning the origin of the name Tournedos without any firm conclusions being drawn and thus it is not the intention of this work to attempt to resolve the argument.

The name M茅daillon is another term for Tournedos.

They should be cut from the thinner part of the trimmed fillet, about 3陆 cm (1陆 in) thick and weighing approximately 120 g (4 oz). A nice round shape is desirable and this may be obtained by tying them round with string.

To Serve

Tournedos are usually placed on a round Cro没ton of bread fried in clarified butter or on a flat Croquette prepared from one or more of the items of its garnish. When serving them on Cro没tons it is useful to coat the Cro没ton with a little Meat Glaze first as this will prevent it from soaking up the juices which are inclined to escape from the Tournedos.

Whenever Tournedos are cooked by shallow frying (Saut茅), the pan used should be deglazed with a liquid or gravy which should be in keeping with the sauce required, e.g. red wine, white wine, Madeira, mushroom cooking liquor, truffle essence, etc.

In the Chapter on Garnishes much importance is given to the types of sauce suitable and applicable to small Entr茅es of butcher鈥檚 meat. It is not really necessary to repeat these details again except to stress two very important points:

  1. Sauces derived from Espagnole or Sauce Tomate should be used exclusively where the preparation includes a garnish comprised of Quenelles, mushrooms, truffles, cockscombs and kidneys, such as Financi猫re garnish, or just a single one of these items.
  2. As a general rule a buttered meat glaze or Sauce Chateaubriand should be used where the preparation includes a vegetable garnish.

This being the case only certain sauces will be indicated in the following recipes. The details for the preparation of the items of garnish for Tournedos will be found in the Chapter on Garnishes.