Tournedos Rossini

Tournedos Rossini is a French steak dish consisting of beef tournedos^[1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras^[2] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with sauce madère [fr], a Madeira-based sauce.^[2][3]

Tournedos Rossini

Place of origin	France
Created by	Marie-Antoine Carême
Serving temperature	Hot
Main ingredients	Beef tenderloin, filet mignon
Media: Tournedos Rossini

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]

See also

• List of beef dishes
• Food portal

References

1. "What are tournedos of beef?"
2. Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved 13 December 2012.
3. "Tournedos Rossini recipe"
4. Jones, Roger (2009). What's Who?: A Dictionary of Things Named After People and the People They are Named After. Leicester: Troubador Publishing. p. 256. ISBN 9781848760479.
5. "Composers In The Kitchen: Gioachino Rossini's Haute Cuisine". National Public Radio. November 25, 2010.
6. Augustin, Andreas. "Famous Hotels in the World – London: The Savoy", 4Hoteliers, 30 October 2006, accessed 4 September 2013.

External links

• Media related to Tournedos Rossini at Wikimedia Commons