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Tournedos Rossini is a French steak dish, named after 19th-century composer Gioachino Rossini.[1] Its invention is attributed to either French master chef Marie-Antoine Carême,[2] Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.[3]

Tournedos Rossini
Tournedos Rossini with truffle Madeira sauce
Place of originFrance
Created byMarie-Antoine Carême
Serving temperaturehot
Main ingredientsBeef tenderloin, filet mignon

The dish comprises a beef tournedos (filet mignon[4]), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras[5] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.[5][6]


See also



References


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




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