What are Tournedos?

Tournedo is a part of the meat that is formed before cooking in a round steak. This term usually applies to beef, although it is also used freely when refers to fine, circular appetizers made of pork, veal, poultry or fish. Beef -used crap is generally taken from the narrow end or the most beautiful part of the sirloin. Since the cuts are so slim, they are often wrapped in some oily fabric before cooking to keep tenderness and juice. The term tournedo is a Frenchman. Most Americans and non-French Europeans have different ideas about what Tournedo is, as well as how it is really prepared. Tournedo is not, as is often assumed, the same as Filet Mignon. When comparing two similar beef meals, experts generally agree that they are very similar, but disagree in terms of the differences between themes.

In America, Filet Mignon is much better known that Tuourdes. Butchers and restaurants often - as consciously and not inadvertentlyNo - market tournaments like Filet Mignon to attract consumers. Usually the central part of the sirloin is sold as Filet Mignon. The butchers who distinguish between them will sell a smaller, middle part of the sirloin as Fillet Mignon.

Tournedos ranges from approximately 3/4 inches to 1 1/4 inches (about 1.9 centimeters to 3.76 inches). Each Turndedo weighs between 2 and 5 ounces (about 56.7 grams to 141.7 grams). Generally have a diameter of 2 inches (about 5 centimeters); If they are much smaller, consumers of restaurants often receive them in pairs.

Tournedos are usually grilled or grilled. They are often surrounded by bacon or lard to maintain their juice and tie a clot that maintains their round shape. Although prices differ, tournedes are generally quite expensive.

When serving, tournaments are often decorated with jus or glaze, vegetables and/or grain. Perhaps the most famous of the recruitThe birds are Tournedos and La Rossini, named after the French composer of the same name. Tournedo in this bowl is usually fried in butter, served on a round piece of bread or cracker and spilled foie gras, which is made from a duck or goose liver. The bowl also includes black truffles and demi-glation.