Tournedos Rossini is a French steak dish, named after 19th century composer Gioachino Rossini. Its invention is attributed to French master chef Marie-Antoine Carême or Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.
|Place of origin||France|
|Created by||Marie-Antoine Carême|
|Main ingredients||Beef tenderloin, filet mignon|
The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
- 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"
- Media related to Tournedos Rossini at Wikimedia Commons