Fillet Steak with Chasseur Sauce | TOURNEDOS CHASSEUR
Course: MainServings
4
peopleCooking time
15
minutesIndulge in the classic French dish, Tournedos with Hunter Sauce, combining succulent filet steaks with a rich mushroom and white wine sauce. This main course will impress with its elegant presentation and gourmet flavors, perfect for a refined dining experience.
Ingredients
- Tournedos Sautés Chasseur
4 tournedos (120g each)
butter and oil
4 slices of white bread
50g of white mushrooms
1 shallot
1 small tablespoon of flour
100ml white wine
150ml beef/veal stock or jus
half a tablespoon of tomato paste
1 teaspoon of minced chervil and tarragon
chopped parsley
salt and pepper
Directions
- Tournedos Sautés Chasseur
- Cut the mushrooms into slices around 3-4mm thick and finely mince the shallots. In a pan, heat up oil and butter until it emits a light smoke and sauté the mushrooms on a strong heat until lightly coloured.
- Add the shallots and sauté with the mushrooms for a moment before sprinkling the flour over top, stirring, and cooking gently for 4-5 minutes.
- Add the wine, cook for another minute, then add the stock/jus, tomato paste, salt, and pepper, and let simmer very gently for the rest of preparation.
- Cut the croutons out of the bread using a cookie cutter. Fry until golden in butter, season with some salt and keep warm.
- Tie the tournedos around the middle and season well with salt and pepper. Heat up some oil and butter in a pan until lightly smoking and cook them for 4-5 minutes each side.
- Take the sauce off the heat and stir in a tablespoon of butter, chervil, and tarragon. Adjust the seasoning if needed.
- Serve the tournedos on top of the croutons with the sauce poured around and sprinkled with parsley.
