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]
Place of origin | France |
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Created by | Marie-Antoine Carême |
Serving temperature | hot |
Main ingredients | Beef tenderloin, filet mignon |
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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]