Rossini and the Tournedos Rossini
Rossini, besides composing great operas like The Barber of Seville or William Tell, is known for popularizing Italian cuisine across Europe. And not just that. Due to his frequent contributions to gastronomy, recipes featuring foie gras and black truffle as accompaniments became known as “à la Rossini”. His signature!
Here is one of his “à la Rossini” recipes, which you can find on our menu.
The History of Tournedos Rossini
The Tournedos Rossini was first cooked in the kitchens of the Café Anglais in Paris, in the mid-19th century. At that time, the restaurant's head chef was Adolfo Dugléré, whom Gioachino Rossini called the “Mozart of cuisine.”
One evening, the composer requested the chef cook the meat directly at his table under his guidance. But Dugléré, being somewhat shy, refused to cook in front of all the diners. Rossini, with his well-known sense of humor, suggested he turn his back to the customers and cook anyway.
The Rossini Recipe
If you want to taste this recipe, we recommend visiting our restaurant in Plaza Real – Barcelona. Our recipe is simple yet exquisite:
- A tender, high-quality beef tenderloin sautéed in butter.
- We serve it in two parts: a base of flavorful mashed potatoes with a hint of black truffle and, on top, the tenderloin.
- Finally, a juicy slice of foie gras, lightly seared in a pan, crowns the dish.
High-Quality Ingredients
Beef Tenderloin
The tenderloin is the muscle located in the lumbar region of the cow, just between the lower ribs and the backbone. It’s a less-used muscle, making it particularly tender and prized. When the tenderloin is cut transversely in the central part (into slices), it becomes the tournedos or medallion.
Black Truffle
Another delicacy of this recipe is the black truffle, a tuber that grows underground. Its intense aroma has made it a prized delicacy since the time of the Egyptians. In the Middle Ages, it was sought after for its aphrodisiac properties. Harvesting occurs in winter, from late November to March.
Foie Gras
A gourmet cuisine staple, foie gras—fattened goose liver prepared with figs—has been consumed since Ancient Egypt. However, the recipe didn’t gain popularity until the 1st century B.C. in Rome. Centuries later, with the arrival of Christopher Columbus in the Americas, feeding geese and ducks with maize replaced other methods, boosting its production.
Potatoes
Despite being a humble food, potatoes are incredibly versatile and interesting vegetables. They come in various colors, such as red or purple, and are easy to grow. In fact, you can even grow them at home. Simply plant those potatoes with sprouts in the soil, and they will regrow.