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] It is named after 19th-century composer Gioachino Rossini.

[4] Its invention is attributed to either French master chef Marie-Antoine Carême,[5] Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.

[6]