Tournedos Rossini is a French dish made of steak, created by French master chef Antonin Careme, especially for Italian composer Gioachino Rossini. The dish consists of butter-fried beef tournedos (filet mignon- cut of beef from tenderloin’s smaller end), topped with foie gras, and served on crouton. Black truffle’s (fruiting body of underground mushroom) slices are used to garnish the dish. The finishing touch is given with Madeira demi-glace sauce, with Madeira being a Portuguese wine prepared in Madeira Islands, and demi-glace being a popular French brown sauce made with veal stock.
Preparing Tournedos Rossini requires some effort. Firstly, bread slices are cut in the form of circles, which should be slightly bigger than beef tournedos’ circumference. The bread slices are fried from both sides in a mix of oil and butter until golden brown. Thereafter, seasoned beef steaks are sautéed in a frying pan for a few minutes on both sides, and then each sautéed steak is placed on top of each fried bread slice, and placed in oven. After that, foie gras is sautéed for a minute and placed on tournedos. Thereafter, Madeira, port, and brandy are added to pan drippings and brought to boil, until reduced to half, followed by adding demi-glace and sliced black truffles. The Madeira demi-glace sauce is poured over tournedos, before serving the steak dish.
Tournedos Rossini is a filling and rich dish, which is best served alone. However, it can be served with simple potato or spinach dish on the side.
One serving of Tournedos Rossini provides around 905 calories, obtained from 57 g of fat, 38 g of carbohydrates, 221 mg of cholesterol, 861 mg of sodium, and 51 g of protein.