Tournedos Rossini

Tournedos Rossini
	Tournedos Rossini with truffle Madeira sauce
Place of origin	France
Created by	Marie-Antoine Carême
Serving temperature	hot
Main ingredients	Beef tenderloin, filet mignon
	Cookbook: Tournedos Rossini; Media: Tournedos Rossini;

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]

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]

References

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

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