tournedos

[ too r-ni-doh, too r-ni-doh; French toor-nuh-doh ]

/ ˈtʊər nɪˌdoʊ, ˌtʊər nɪˈdoʊ; French tur nəˈdoʊ /

small slices of fillet of beef, round and thick, served with a variety of sauces and garnished.

Origin of tournedos

1920–25; < French, equivalent to tourne(r) to turn + dos (< Latin dorsum back)

The horse filet “tournedos style” wrapped in pork fat seemed more appealing, but maybe just a bit too much for lunch.

My Horsemeat Lunch |Christopher Dickey |February 27, 2013 |DAILY BEAST
Salt and pepper the tournedos, saut in butter, and put on a platter.

The Hotel St. Francis Cook Book |Victor Hirtzler
Tournedos are small tenderloin beef steaks, trimmed free of fat.

The Hotel St. Francis Cook Book |Victor Hirtzler
It speaks of things which will never be realized; suprme de volaille, tournedos la poivrade, and so forth.

An Englishman in Paris |Albert D. (Albert Dresden) Vandam

Therefore the menu is to be very simple: truite à la Bellevue, tournedos aux pommes, some fruit.

General Bramble |Andr Maurois

tournedos

/ (ˈtʊənəˌdəʊ) /

a thick round steak of beef cut from the fillet or undercut of sirloin

from French, from tourner to turn + dos back