Tournedos Rossini

Tournedos Rossini

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

References

  1. ↑ "Composers In The Kitchen: Gioachino Rossini's Haute Cuisine". National Public Radio. November 25, 2010.
  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. 1 2 Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved 13 December 2012.
  5. ↑ "Tournedos Rossini recipe"


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