1. Plural of medaillon; small, round or oval pieces of meat, typically beef or veal, often breaded and fried or sautéed.
Usage: Culinary term; French origin; Often used in fine dining contexts
2. Decorative oval or circular designs or ornaments, often used in architecture or jewelry.
Usage: Design/architecture term; French origin

Examples

• The chef prepared tender medaillons of beef tenderloin with a red wine reduction.
• The restaurant's signature dish featured medaillons of veal topped with mushrooms.
• The palace ceiling was decorated with ornate medaillons featuring classical motifs.
• She ordered medaillons of pork at the French bistro.
• The jewelry featured delicate medaillons with engraved portraits.
• The medaillons were arranged artfully on the plate with seasonal vegetables.