Tournedos d’Agneau with Fig Confit

Preparation info
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    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

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Ordinarily, the “tournedos” of lamb is a special cut available, as far as I know, at few places other than from our skilled in-house butcher at Les Halles. It’s a piece that marks the end of the lamb’s saddle (the loin) and the beginning of the gigot (the leg). It’s tender, tasty, and boneless. I’d suggest that if you can’t make a special trip to New York, asking your butcher to completely bone out a saddle of lamb, cutting the completely trimmed meat into 1½-inch-/4-cm-thick medallions, wo