Tournedos Rossini

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Tournedos Rossini
Tournedos Rossini with Truffle Madeira Sauce.jpg
Tournedos Rossini with truffle Madeira sauce
Place of origin France
Created by Marie-Antoine Carême
Serving temperature hot
Main ingredients Beef tenderloin, filet mignon
Cookbook: Tournedos Rossini  Media: Tournedos Rossini
Tournedos Rossini Dish.jpg

Tournedos Rossini is a French steak dish, named after 19th century composer Gioachino Rossini.[1] Its invention is attributed to French master chef Marie-Antoine Carême[2] or Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.[3]

The dish comprises a beef tournedos (filet mignon[4]), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras[5] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.[5][6]

See also[edit]

References[edit]

  1. ^ 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. 
  2. ^ "Composers In The Kitchen: Gioachino Rossini's Haute Cuisine". National Public Radio. November 25, 2010. 
  3. ^ Augustin, Andreas. "Famous Hotels in the World - London: The Savoy", 4Hoteliers, 30 October 2006, accessed 4 September 2013.
  4. ^ "What are tournedos of beef?"
  5. ^ a b Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved 13 December 2012. 
  6. ^ "Tournedos Rossini recipe"

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