Tournedos Rossini
Place of origin | France |
---|---|
Created by | Marie-Antoine Carême |
Serving temperature | hot |
Main ingredients | Beef tenderloin, filet mignon |
Tournedos Rossini is a French steak dish, named after 19th-century composer Gioachino Rossini.[1] Its invention is attributed to either French master chef Marie-Antoine Carême,[2] 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[]
- List of beef dishes
- Food portal
References[]
- ^ 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.
- ^ "Composers In The Kitchen: Gioachino Rossini's Haute Cuisine". National Public Radio. November 25, 2010.
- ^ Augustin, Andreas. "Famous Hotels in the World – London: The Savoy", 4Hoteliers, 30 October 2006, accessed 4 September 2013.
- ^ "What are tournedos of beef?"
- ^ a b Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 317. ISBN 0471663743. Retrieved 13 December 2012.
- ^ "Tournedos Rossini recipe"
External links[]
- Media related to Tournedos Rossini at Wikimedia Commons
Categories:
- French cuisine
- Beef dishes
- Gioachino Rossini