Glossary entry (derived from question below)
Portuguese term or phrase:
Tornedó
English translation:
Tournedos
Added to glossary by
Soraia Martins
Feb 16, 2009 21:22
15 yrs ago
5 viewers *
Portuguese term
Portugal
Eager to show off the goods.
Native in: Portuguese (Variant: European/Portugal) 
Works in: English to Portuguese, Portuguese to English, French to Portuguese
Tornedó
Portuguese to English
Other
Food & Drink
Restaurant Menu
«Cabrito no forno OU Nacos de Vitela "à Lafões" OU Tornedó OU Rosbife (quente/frio).»
This is part of a Restaurant Menu.
I don't have any more context.
Thank you in advance!
This is part of a Restaurant Menu.
I don't have any more context.
Thank you in advance!
Proposed translations
(English)
| 5 +2 | Tournedos |
Gilmar Fernandes
|
| 5 | Tournedo |
Edgar Potter
|
| 4 | Steak frittiert nach |
Floriana Leary
|
Proposed translations
+2
36 mins
Gilmar Fernandes
United States
United States
Native in Portuguese
&
English
United States
25 + yrs. Business experience PORT- ENG
Native in: Portuguese , English
Works in: Portuguese to English, English to Portuguese
Related KudoZ points
:
12
Selected
Tournedos
http://en.wikipedia.org/wiki/Tournedos
Tournedos is a dish of sirloin steak with Madeira sauce with pate de foie gras on top.
Tournedos is said to have originated when the composer Rossini ordered it in a Parisienne restaurant. The waiter was so reluctant to serve such an exquisite cut of meat in this way that he told Rossini that he couldn't bear to see meat served in that fashion, to which Rossini is reputed to have replied, "if you don't wish to see it served that way then 'tourner' (to turn) 'dos' (the back)"
http://pt.wikipedia.org/wiki/Tournedos
Tournedos ou tornedó[1] é um bife da parte posterior mais estreita do lombo de vaca. O nome deriva das palavras francesas tourner (virar) e dos (costas). Existem inúmeras guarnições e acompanhamentos. A mais famosa é a de Gioacchino Rossini e é composta por fígado de ganso, pasta de fígado (foie gras) de ganso e trufas.
Tournedos is a dish of sirloin steak with Madeira sauce with pate de foie gras on top.
Tournedos is said to have originated when the composer Rossini ordered it in a Parisienne restaurant. The waiter was so reluctant to serve such an exquisite cut of meat in this way that he told Rossini that he couldn't bear to see meat served in that fashion, to which Rossini is reputed to have replied, "if you don't wish to see it served that way then 'tourner' (to turn) 'dos' (the back)"
http://pt.wikipedia.org/wiki/Tournedos
Tournedos ou tornedó[1] é um bife da parte posterior mais estreita do lombo de vaca. O nome deriva das palavras francesas tourner (virar) e dos (costas). Existem inúmeras guarnições e acompanhamentos. A mais famosa é a de Gioacchino Rossini e é composta por fígado de ganso, pasta de fígado (foie gras) de ganso e trufas.
4 KudoZ points awarded for this answer.
Comment: "Thank you for your help :)"
6 mins
Floriana Leary
United States
United States
Native in Portuguese
&
English
Works in field
United States
efficient
Native in: English , Portuguese
Works in: English to Portuguese, Portuguese to English
Related KudoZ points
:
4
Steak frittiert nach
Bife do lombo à Portuguesa, € 11,50. Beef Steak (tornedo) „Portuguese style. Steak frittiert nach port. Art ...
www.restaurante-osdoutores.com/menu.htm -
www.restaurante-osdoutores.com/menu.htm -
Peer comment(s):
| neutral |
Maria José Tavares (X)
: "frittiert nach" é alemão
17 mins
|
|
Maria, I know, if you've ever been to the US you would find that their steaks are like no other, they are heavenly, and their cuts are dif. from ours (Portugal). You cannot get a Rib eye or a real Fillet Mignot in Port., so this is the closest I found.
|
36 mins
Edgar Potter
United States
United States
Native in English
United States
Specialized in proofreading, editing
Native in: English
Works in: Portuguese to English, English to Portuguese
Tournedo
Tenderloin Steak
This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Several steaks are actually cut from this region, the Filet Mignon, Châteaubriand, and Tournedos. The extreme tenderness of these steaks comes at the cost of the flavor (though still very good).
http://bbq.about.com/od/steakglossary/Steak_Glossary.htm
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Note added at 38 mins (2009-02-16 22:01:06 GMT)
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tournedos...
This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Several steaks are actually cut from this region, the Filet Mignon, Châteaubriand, and Tournedos. The extreme tenderness of these steaks comes at the cost of the flavor (though still very good).
http://bbq.about.com/od/steakglossary/Steak_Glossary.htm
--------------------------------------------------
Note added at 38 mins (2009-02-16 22:01:06 GMT)
--------------------------------------------------
tournedos...
Note from asker:
| Thank you, Edgar. You both got it right, but his answer came up first on my screen (and I'm sorry if you posted it first). Have a great evening :) |
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