In cuisine, amedallion is a relatively small, circular slice ofmeat from afillet. It is preferably cut from the middle of the fillet so that the slice has a round shape.
InGerman food law [de] (Lebensmittelrechtlich), the term is defined more broadly. Accordingly, a medallion is a small slice of meat that is not necessarily cut from the fillet, but can be cut from any section of muscle with little tendon that is suitable for quick frying. In the case ofcattle,pigs,sheep,goats, andgame, medallions can be taken from the back muscles or the hip, and from the chest muscles in the case ofpoultry. The type of animal is mentioned in the name (e.g.veal medallion,turkey medallion,pork medallion,venison medallion ,beefmedallion, etc.). On some menus, the term medallion is also used for the finest part of afish orcrustacean. For example, "lobster medallion" can refer to the inner, particularly tender part of the lobster claw.[1]
Afilet medallion is defined under German food law as a slice of veal fillet. The cut is comparable to a small veal fillet steak. Similar cuts from other animal species must – if the termfillet medallion is used – carry an additional note describing the type of meat (e.g.pork fillet medallion, venison fillet medallion, beef fillet medallion or alternatively, e.g.beef fillet medallion).[2]
In theUnited States, filet medallions are typically cut around the end ofbeef tenderloin in thinner slices and smaller circles compared tofilet mignon steak.[3][4] Filet medallions are also referred to as filet steak medallions or eye filet medallions in the United States.[4]
InFrench cuisine, beef medallions are referred to astournedos,[4] which are often cut from the end of the tenderloin and cooked inbacon andlard.[5]