 Tournedos Rossini with truffle Madeira sauce | |
| 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 a beef tournedos (filet mignon[1]), 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]
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
References
- ↑ "What are tournedos of beef?"
- 1 2 Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved 13 December 2012.
- ↑ "Tournedos Rossini recipe"
- ↑ 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.
External links
Media related to Tournedos Rossini at Wikimedia Commons
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