Rossini Burger Original recipe created for Gioachino Rossini: beef filet, pan-seared foie gras, truffles, and port sauce

Main Ingredients
Beef filet
Whole or sliced after cooking (filet tournedos, seared then thinly sliced for assembling the burger). Tender and juicy meat.

Pan-seared duck foie gras slice
Raw foie gras, seared in a pan without fat, golden and melting.

Fresh black truffle slices
Placed on the foie gras or directly in the sauce, bringing an intense and noble aroma.

Brioche buns
Lightly toasted then buttered, an ideal base to support the richness of the ingredients.

Sauces
Rossini Sauce (classic)
Red port reduction and veal stock mounted with butter. Served draped over the foie gras and beef. May contain some truffle pieces.

Side
Pommes soufflées
Thin potato slices fried twice to puff like cushions. Crispy outside, airy inside. The traditional accompaniment of Tournedos Rossini.