Steak Chasseur



Steaks                                                              10 x 150 g

Shallots                                                                    50 g

White wine                                                               125 ml

Tarragon                                                                  pinch

Butter                                                                       100 g

Cooking oil                                                              50 ml

Mushrooms                                                             100 g

Tomatoes                                                                 100 g

Demi-glace                                                               250 ml

Parsley (chopped)



  1. Blanch and skin the tomatoes and remove the seeds.  Cut the flesh into dice.
  2. Season and grill or fry the steaks, place them on a warm serving dish and keep hot.
  3. Peel and dice the shallots and shallow fry them in a little oil until nearly cooked then slice the mushrooms and add them to the shallots and fry for a further 3 minutes.
  4. Pour in the white wine and bring to the boil.
  5. Add the tomatoes, demi-glace and the tarragon and simmer for a few moments.
  6. Adjust the seasoning, pour the sauce over the steaks, garnish with chopped parsley and serve.



  1. This method is suitable for fillet tournedos, sirloin entrecote and rump steaks.
  2. The steak can be cut into batons and quickly sauted with a little butter and oilive oil.