Medallion (food)

In cuisine, a medallion is a relatively small, circular slice of meat from a fillet.

It is preferably cut from the middle of the fillet so that the slice has a round shape.

In German food law [de] (Lebensmittelrechtlich), the term is defined more broadly.

[1] A filet medallion is defined under German food law as a slice of veal fillet.

[4] In French cuisine, beef medallions are referred to as tournedos,[4] which are often cut from the end of the tenderloin and cooked in bacon and lard.