Tournedos Rossini

Tournedos Rossini is a French steak dish consisting of beef tournedos^[1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras^[2] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with sauce madère [fr], a Madeira-based sauce.^[2][3]

Tournedos Rossini

Place of origin	France
Created by	Marie-Antoine Carême
Serving temperature	Hot
Main ingredients	Beef tenderloin, filet mignon
Media: Tournedos Rossini

It is named after 19th-century composer Gioachino Rossini.^[4] Its invention is attributed to French master chef Marie-Antoine Carême, or ^[5] Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.^[6]

See also

• Medallion (food)
• List of beef dishes
• Food portal