Tournedos Rossini
Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême[1] or by Savoy Hotel chef Auguste Escoffier.[2]
The dish comprises a beef tournedos (filet mignon[3]), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras[4] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.[4][5]
See also
References
- ^ "Composers In The Kitchen: Gioachino Rossini's Haute Cuisine"date=November 25, 2010". npr.org.
{{cite web}}: External link in|publisher= - ^ Augustin, Andreas. "Famous Hotels in the World - London: The Savoy", 4Hoteliers, 30 October 2006, accessed 4 September 2013
- ^ "What are tournedos of beef?"
- ^ a b Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved December 2012.
{{cite book}}: Check date values in:|accessdate=(help); Cite has empty unknown parameter:|coauthors=(help) - ^ "Tournedos Rossini recipe"
External links
Media related to Tournedos Rossini at Wikimedia Commons
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