Tournedos Rossini
Tournedos Rossini is a French steak dish, named after 19th century composer Gioachino Rossini. Its invention is attributed to French master chef Marie-Antoine Carême or Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.
The dish comprises a beef tournedos, 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.
