Tournedos Rossini

Tournedos Rossini is a French steak dish, named after 19th century composer Gioachino Rossini.[1] Its invention is attributed to French maste chef Auguste Escoffier.[3]

The dish comprises a beef tournedos (filet mignon[), 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.