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 Médaillon is another term for Tournedos.
They should be cut from the thinner part of the trimmed fillet, about
Tournedos are usually placed on a round Croûton 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 Croûtons it is useful to coat the Croûton with
Whenever Tournedos are cooked by shallow frying (Sauté), 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 Entrées of butcher’s meat. It is not really necessary to repeat these details again except to stress two very important points:
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.