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Medallion vs Slice

f
FriendOfTheDevil Sep 8, 2008 09:09 AM

Where does the line between a "medallion" vs a slice, begin and end?

FOTD

  1. Karl S Sep 8, 2008 12:26 PM

    A medallion is usually a specific type of slice: it is cut from a cylindrically shaped thing (usually meat) - either straight (so it would display as a circle, like a medal) or on the bias (so it would display as an oval).

    3 Replies
    1. re: Karl S
      f
      FriendOfTheDevil Sep 8, 2008 02:06 PM

      So you would not say it indicates a certain "thickness"? So a thinly sliced circular tenderloin piece, is a medallion?

      FOTD

      1. re: FriendOfTheDevil
        HSBSteveM Sep 9, 2008 11:42 AM

        Technically something of any thickness in the shape described by Karl S above could be a medallion, but I would say the traditional thickness is an inch, plus or minus. But you also draw a distinction based on when something is cooked. I would assert that if you roast a whole tenderloin, what you carve off of it is a "slice", no matter what the shape or thickness. If you slice up a raw tenderloin and cook those pieces separately, those are medallions.
        Come to thnk of it, I can already think of something that breaks that rule - Lobster medallions, for example.
        Karl S, what's your take on that?

        1. re: HSBSteveM
          f
          FriendOfTheDevil Sep 9, 2008 01:07 PM

          I agree with your inch plus or minus.

          I was very disappointed in a dish I got the other night. It was described as tenderloin medallions with mashed potatoes.
          It was one hockey puck sized pile of food which was 3 thin slices of beef with a very small portion of potatoes in between. I had to lift up to make sure they were there.
          It was very disappointing and I was wondering what others thought of as a medallion.

          FOTD

    2. steakman55 Sep 9, 2008 04:07 PM

      A medallion costs roughly 75-100% more than a slice.

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