Steak chasseur

A wine and mushroom sauce turns Nicola Bowman's simply fried beef fillet into a special supper for two.
Steak chasseur
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 25 g unsalted butter
  • 1 onion, finely chopped
  • 50 g button mushrooms, sliced
  • 200 ml white wine
  • 100 ml beef consomm√©
  • olive oil, drizzle
  • 2x150 g aged beef fillets
  • 2 tbsp tarragon, finely chopped
  • 2 tbsp concasse tomatoes, (tomatoes that have been skinned, seeded and chopped)


1. Melt half the butter in a hot pan and add the onion. Sweat down until softened, about 5 minutes, then add a splash of water. Stir and add the sliced mushrooms. After a minute or two, pour in the white wine. Allow it to bubble until reduced by two thirds, then pour in the consommé.

2. While the sauce is cooking, heat a drizzle of olive oil and a small knob of the remaining butter in a separate pan and add the beef fillets. Cook on each side for 3 to 4 minutes. Stir the tarragon, the rest of the butter and the tomatoes into the onion and mushrooms, warm through and season with a pinch of salt and pepper.

3. Serve the beef fillet with the mushroom sauce spooned over it.

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