Medaglioni alla Rossini is a traditional meat dish originating from Pesaro. The dish is usually made with a combination of beef (ideally Chianina), Vin Santo, Gruyere cheese (Groviera in Italian), butter, flour, olive oil, prosciutto crudo, bread, salt, and pepper.

The beef is cut into medallions and browned in oil and butter. They're coated with flour, and Vin Santo is then poured over the meat and left to evaporate while cooking. The medallions are seasoned with salt and pepper and cooked until they have absorbed the sauce.

They're placed into an ovenproof dish and layered with prosciutto slices and cheese. Béchamel sauce is poured over the dish and it's then baked in the oven until the cheese melts. The dish is typically served with a sprinkle of grated white truffles, when in season.