Tournedos Rossini is a French steak dish, named after 19th-century composer

Gioachino Rossini Gioachino Antonio Rossini (29 February 1792 – 13 November 1868) was an Italian composer who gained fame for his 39 operas, although he also wrote many songs, some chamber music and piano pieces, and some sacred music. He set new standards f ...

. Its invention is attributed to either French master chef

Marie-Antoine Carême Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery ...

Adolphe Dugléré Adolphe Dugléré (3 June 1805 in Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême. Les Frères Provençaux Dugléré was a ''chef de cuisine'' to the Rothschild family until 1848, and was manag ...

, or

Savoy Hotel The Savoy Hotel is a luxury hotel located in the Strand in the City of Westminster in central London, England. Built by the impresario Richard D'Oyly Carte with profits from his Gilbert and Sullivan opera productions, it opened on 6 August 188 ...

chef

Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...

. The dish comprises a beef tournedos (

filet mignon Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as ...

), pan-fried in butter, served on a

crouton A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— or eaten as a snack food. Etymology The word crouton is derived from the French ''croûton' ...

, and topped with a hot slice of fresh whole

foie gras Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy ...

briefly pan-fried at the last minute. The dish is garnished with slices of

black truffle ''Tuber melanosporum'', called the black truffle, Périgord truffle or French black truffle, is a species of truffle native to Southern Europe. It is one of the most expensive edible mushrooms in the world. Taxonomy Italian naturalist Carlo Vi ...

and finished with a

Madeira ) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign st ...

demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditio ...

sauce."Tournedos Rossini recipe"
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References

External links

* {{commons-inline French cuisine Beef dishes Gioachino Rossini

See also

References

External links