" Twister" F5 Tournados

Claud’s "F5 Tournados" are so delicious that you'll want seconds and possibly even thirds. Be sure to tune-in for his mouthwatering filet.


  • 1 Stick unsalted butter
  • 1 tablespoon fresh chopped tarragon
  • 2 tablespoons fresh chopped chives, chopped
  • 1 tablespoon fresh chopped chervil
  • 1 teaspoon minced garlic
  • 1/2 ounce dried porcini mushrooms
  • 4 eight to ten ounce center cut beef filets
  • Kosher salt and fresh ground black pepper to taste

1. Remove steaks from refrigerator and set aside.

2. Combine butter, tarragon, chives, chervil and garlic in a mixing bowl or food processor. Season to taste with salt and pepper and set aside.

3. Using a spice mill or coffee grinder, grind the dried porcini mushrooms into a powder. Transfer to a large dinner plate.

4. Season steaks liberally with salt and pepper on all sides and then roll them in the porcini powder until coated on all sides.

5. Melt 3 tablespoons of the herb butter in a cast iron skillet over medium heat. Once the bubbling subsides, place the steaks in the hot pan and sear 4-5 minutes on each side for medium-rare, a minute or two longer for medium. Add and baste meat with another 2 tablespoons of herb butter during the final minute of cooking.

6. Allow steaks to rest 5 minutes before serving. Tournados may be served with a slice of the compound butter, sautéed porcini mushrooms, fingerling potatoes or your favorite side dish.

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