Tournedos Rossini
French steak dish
Tournedos Rossini
Tournedos Rossini is a French steak dish consisting of beef tournedos (filet mignon), sautéed in butter, served on a croûton, and topped with a slice of fresh foie gras briefly sautéed at the last minute. The dish is garnished with slices of black truffle and finished with sauce madère, a Madeira-based sauce. It is named after 19th-century composer Gioacchino Rossini. Its invention is attributed to French master chef Marie-Antoine Carême, or Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.
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