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tournedos

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tour⋅ne⋅dos

  [toor-ni-doh, toor-ni-doh; Fr. toor-nuh-doh]
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–noun, plural -dos  [-dohz, -dohz; Fr. -doh] .
small slices of fillet of beef, round and thick, served with a variety of sauces and garnished.
Origin:
1920–25; < F, equiv. to tourne(r) to turn + dos (< L dorsum back)
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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tour·ne·dos   (tŏŏr'nə-dō')   
n.   pl. tour·ne·dos (-dō', -dōz')
A fillet of beef cut from the tenderloin, often bound in bacon or suet for cooking.

[French : tourner, to turn (from Old French; see turn) + dos, the back (from Latin dorsum).]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

tournedos 
fillet of steak dish, 1877, from Fr., from tourner "to turn" + dos "back." According to Fr. etymologists, "so called because the dish is traditionally not placed on the table but is passed behind the backs of the guests" [OED]. But there are other theories.
Online Etymology Dictionary, © 2001 Douglas Harper
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