Tournedos Rossini

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Tournedos Rossini, with foie gras, truffles, Madeira sauce
Tournedos Rossini with foie gras and truffles with Madeira sauce

Tournedos Rossini is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême[1] or Adolphe Dugléré, 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[edit]


  1. ^ "Composers In The Kitchen: Gioachino Rossini's Haute Cuisine". November 25, 2010.  External link in |publisher= (help)
  2. ^ Augustin, Andreas. "Famous Hotels in the World - London: The Savoy", 4Hoteliers, 30 October 2006, accessed 4 September 2013
  3. ^ "What are tournedos of beef?"
  4. ^ a b Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved December 2012. 
  5. ^ "Tournedos Rossini recipe"

External links[edit]