Tournedos Rossini is a French steak dish consisting of a beef tournedos[1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras[2] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.[2][3]
Tournedos Rossini with truffle Madeira sauce
| |
| Place of origin | France |
|---|---|
| Created by | Marie-Antoine Carême |
| Serving temperature | Hot |
| Main ingredients | Beef tenderloin, filet mignon |
It is named after 19th-century composer Gioachino Rossini.[4] Its invention is attributed to either French master chef Marie-Antoine Carême,[5] Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.[6]
Media related to Tournedos Rossini at Wikimedia Commons
