Tournedos Rossini
From Wikipedia, the free encyclopedia
Place of originFrance
Created byMarie-Antoine Carême
Serving temperatureHot
Main ingredientsBeef tenderloin, filet mignon
 | |
| Place of origin | France |
|---|---|
| Created by | Marie-Antoine Carême |
| Serving temperature | Hot |
| Main ingredients | Beef tenderloin, filet mignon |
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, a Madeira-based sauce.[2][3]
It is named after 19th-century composer Gioachino Rossini.[4] Its invention is attributed to French master chef Marie-Antoine Carême, or [5] Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.[6]
