Tournedos Medicis
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef, filet mignon
|
|
| 3 | tablespoons |
butter
|
|
| 2 | thick |
bread
white |
*
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¼ | cup |
port wine
dry |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef, filet mignon
|
|
| 45 | ml |
butter
|
|
| 2 | thick |
bread
white |
*
|
| 118 | ml |
mushrooms
sliced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 59 | ml |
port wine
dry |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook bread slices in 1½ tablespoon butter to brown on both sides.
Remove to a warm dish.
Add 1 tablespoon of butter to pan and cook steaks over high heat 3 minutes on each side.
Place each steak on a prepared slice of bread.
Add ½ tablespoon butter to pan where steaks were cooked and sautér mushrooms.
Stir in wine to deglaze pan.
Season with salt and pepper and pour over steaks.
Serve at once.
