Tournedos Rossini is a French steak dish consisting of beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with sauce madère, a Madeira-based sauce. It is named after 19th-century composer Gioachino Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.