Years ago, I discovered this sauce recipe and of course over the years, changed it. It was originally served over a sirloin roast, but I served it for Christmas one year using Filet Mignon and it was a huge hit. The Filet is so tender but is actually very lean and really needs a good sauce. I found that the mix of the Better than Beef Bouillon, wine, brandy and mushrooms complimented the beef perfectly. You can also use a cup of veal demi glaze in lieu of the bouillon and water combo and get another amazing twist on this sauce. This filet mignon with chasseur sauce has become a family favorite.
Serving all the filets on a platter topped with the sauce is an elegant presentation, but you can plate each serving and serve your guests individually to make it easier on your guests. I find that there is always extra sauce so put that in a gravy boat with a serving spoon to get all those tomatoes and mushroom pieces.
I like to serve it with my Cheesy Duchess Potatoes or my Horseradish Potato Souffle. Both go really well with this dish. Give it a try. You won’t be disappointed.
To get started, chop your mushrooms.
Heat one tablespoon of butter and one tablespoon of olive oil in a cast iron pan.
Liberally sprinkle the filets with salt and pepper on all sides.
Pan sear the beef on both sides until well browned and until the temperature on the inside is 130 degrees for medium rare or until it is the doneness you prefer. Test with a meat thermometer. Let the beef sit, covered with tin foil, for 10 minutes to let the juices redistribute into the meat.
Meanwhile, make the sauce. Melt butter in a large saucepan and add shallots and all the mushrooms. Saute for a couple of minutes. Add the wine and bring to a boil. Reduce to a simmer and cook for about 8 – 10 minutes to reduce the liquid by a third.
Add the brandy and carefully ignite with a long match. Once the flame has died down, add the Better than Beef Bouillon and water and bring to a simmer.
Add the tomatoes and the parsley. Taste. Add more salt and pepper to your liking.
Serve the filet mignon with the sauce on top. Serve the extra sauce on the side.
Looking for other delicious steak recipes? Try some of my favorites:
Filet Mignon with Chasseur Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 6 Oz. Filet mignon steaks
- 1 Tbsp. Olive oil & 1 Tbsp. unsalted butter to cook steaks
- 2 Tbsp. Unsalted Butter
- 2 Cups Crimini Mushrooms one cup chopped and one cup sliced in half
- 1 Large shallot finely minced
- 4 Oz. Cabernet wine
- 2 Tbsp. Brandy
- 1 Tbsp. Better than Bouillon Beef
- 1 Cup Water
- 1 14.5 Oz. Can petite sized chopped tomatoes
- 1 Tbsp. Chopped fresh parsley
- Kosher Salt and Freshly grated black pepper to taste
Instructions
- Heat one tablespoon of butter and one tablespoon of olive oil in a cast iron pan.
- Liberally sprinkle the filets with salt and pepper on all sides.
- Pan sear the beef on both sides until well browned and until the temperature on the inside is 130 degrees for medium rare or until it is the doneness you prefer. Test with a meat thermometer. Let the beef sit, covered with tinfoil, for 10 minutes to let the juices redistribute into the meat.
- Meanwhile, make the sauce. Melt butter in a large saucepan and add shallots and all the mushrooms. Saute for a couple of minutes. Add the wine and bring to a boil. Reduce to a simmer and cook for about 8 – 10 minutes to reduce the liquid by a third.
- Add the brandy and carefully ignite with a long match. Once the flame has died down, add the Better than Beef Bouillon and water and bring to a simmer.
- Add the tomatoes and the parsley. Taste. Add more salt and pepper to your liking.
- Serve the steak filets with the sauce on top. Serve the extra sauce on the side.
