Tournedos Rossini

Tournedos Rossini

Tournedos Rossini is a French dish, traditionally made with a beef tenderloin steak, pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.

History

Tournedos Rossini is named after the Italian composer Gioachino Rossini, a known gourmet. The exact origins of the dish are unclear, but it is believed to have been created by French master chefs Marie-Antoine Carême or Adolphe Dugléré for Rossini, who was a great lover of French cuisine.

Ingredients

The main ingredients of Tournedos Rossini are:

• Beef tenderloin steak
• Whole foie gras
• Black truffle
• Madeira wine
• Demi-glace sauce
• Butter
• Crouton

Preparation

The beef tenderloin steak is pan-fried in butter and then placed on a crouton. A slice of fresh whole foie gras is then briefly pan-fried and placed on top of the steak. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.

Serving

Tournedos Rossini is typically served with potatoes and vegetables. The dish is rich and decadent, making it a popular choice for special occasions.

Variations

While the traditional Tournedos Rossini recipe calls for beef tenderloin, foie gras, and truffles, there are many variations of the dish. Some chefs may substitute the beef with venison or duck, while others may use different types of mushrooms instead of truffles.

See Also

• French Cuisine
• Gioachino Rossini
• Marie-Antoine Carême
• Adolphe Dugléré

References

• Larousse Gastronomique
• The Oxford Companion to Food

External Links

• BBC Food - Tournedos Rossini
• Fine Cooking - Tournedos Rossini