Tournedos Medicis

Tournedos Medicis is old-school French bistro cooking at its finest.

Thick-cut filet mignon gets a hard sear in butter, then rests on crisp, golden bread slices that soak up every drop of the juices.

The pan gets deglazed with dry port wine and loaded with sauteed mushrooms to create a rich, silky sauce you’ll want to pour over everything on the plate.

This is the kind of dish that looks and tastes like a three-hour production but comes together in 30 minutes flat. Date night, dinner party, Tuesday when you feel like treating yourself: it works for all of them.

Chef Tips

• Use a screaming hot pan for the sear. Three minutes per side gives you a gorgeous crust with a rosy medium-rare center
• Dry port wine is key for the sauce. Sweet port will make it cloying. If you can’t find dry port, a dry Madeira works beautifully
• Let the steaks rest for 2 minutes on the bread before saucing so they reabsorb their juices
• Slice mushrooms thin so they cook quickly and meld into the wine sauce