Talk:Tournedos

Untitled
Cute story. Is there a reference to go with it? --Alvestrand 20:23, 21 October 2007 (UTC)

The first sentence should identify the subject. Nobody can't tell what this article is about. —Preceding unsigned comment added by 68.185.178.121 (talk) 15:48, 24 March 2008 (UTC)

Tournedos Rossini
The original incarnation of this article was a redirect to filet. This was correct. The dish that the current page purports to describe is tournedos Rossini. The description give is incorrect in many aspects, however. The cut is never sirloin, always filet mignon (that's what tournedos means), it is pan-fried in butter, and served on a crouton of brioche. The foie gras is never paté, as asserted here, but whole liver, placed raw into the steak butter, and merely warmed. The dish is, as stated, then served with a madeira sauce and black truffles to garnish.

The "before and after" pictures are problematic in themselves. The first shows, I think tournedos, though by its colour it is of a quality never used in such a dish. The second I am unsure of, but it is certainly neither the recipe described, nor tournados Rossini. I doubt very much that any user has a picture of true Rossini home-made, given the prohibitive cost of the ingredients, and the difficulties of making a true demi-glace sauce in anything other than a large-scale catering environment.

So, what should be done with this page? My proposal would be that it become a disambiguation page, refering to "filet mignon, a fine steak cut of beef," and "tournedos Rossini, a recipe involving the cut." The tournedos Rossini page would then describe this recipe, if indeed it were felt to be encyclopedic.

Would this be agreeable? --Che Gannarelli (talk) 11:08, 28 April 2009 (UTC)


 * I have made the changes I suggested. --Che Gannarelli (talk) 15:39, 28 April 2009 (UTC)