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Filet of Beef Chasseur: A Symphony of Rich Flavors

There are some dishes that, with a single bite, transport you back to a specific moment, a feeling, a cherished memory. For me, Filet of Beef Chasseur is one such culinary touchstone. I first encountered this dish years ago, presented by my dear sister, a gifted cook whose generosity with her recipes is as boundless as her culinary talent. We’ve since made it a tradition for our Christmas and New Year’s celebrations, its elegant simplicity and profound depth of flavor becoming synonymous with warmth, togetherness, and the anticipation of good things to come. Each perfectly cooked steak, bathed in its luscious, wine-infused sauce, feels like a hug on a plate, a testament to the magic that happens when quality ingredients are treated with respect and a little bit of culinary love.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 15-25 minutes (plus overnight chilling)
Total Time: Overnight + 45 minutes prep + 15-25 minutes cook
Servings: 16
Yield: 16 filet mignon steaks
Dietary Type: Not specified

Ingredients

This recipe calls for high-quality ingredients to truly shine. The stars of the show are the filet mignon steaks, and the accompanying sauce is a rich tapestry of aromatics and liquids.

For the Steaks:

16 filet mignon steaks, cut 1-inch thick
2 garlic cloves, crushed
1 tablespoon seasoning salt
1/2 teaspoon seasoned pepper
1/2 cup butter, plus 2 tablespoons butter

For the Chasseur Sauce:

4 tablespoons brandy
6 tablespoons all-purpose flour
4 teaspoons tomato paste
1 teaspoon garlic, crushed
1 1/2 cups red wine
2 cups chicken broth
1 cup beef broth
1/2 teaspoon Worcestershire sauce
4 tablespoons currant jelly
1 lb mushrooms, sliced

Equipment Needed

Large, heavy skillet (preferably not non-stick for searing)
Small bowl
Hands (for rubbing seasonings)
Two 9×13 inch baking pans
Whisk
Measuring cups and spoons
Foil
Oven
Tongs or spatula (for serving)

Instructions

Crafting this Filet of Beef Chasseur is a multi-step process that rewards patience and attention to detail. The key is to build layers of flavor, ensuring each component is perfect before bringing it all together.

Prepare the Steaks: Begin by placing your filet mignon steaks on a clean work surface in a single layer. In a small bowl, combine the 2 crushed garlic cloves, 1 tablespoon of seasoning salt, and 1/2 teaspoon of seasoned pepper. Use your hands to thoroughly rub this aromatic paste onto both sides of each steak. This initial seasoning is crucial for infusing the meat with foundational flavor.
Sear the Steaks: Heat 1/2 cup of butter in a large, heavy skillet over moderately high heat until it is very hot. Carefully add the seasoned steaks to the skillet, being careful not to overcrowd the pan. You want to achieve a beautiful brown crust on each side while ensuring the interior remains raw. This searing is vital for developing flavor and texture. Once seared, remove the steaks from the skillet.
Arrange in Baking Pans: Divide the seared steaks between two 9×13 inch baking pans. Ensure there is at least 1 inch of space between each steak. This allows for even cooking and prevents the steaks from steaming.
Deglaze the Pan: Return the skillet to the stovetop and add the 4 tablespoons of brandy. Cook over medium heat, stirring constantly. Use your spoon or spatula to scrape up all the browned bits (fond) from the bottom of the pan. This is where a tremendous amount of flavor resides.
Build the Roux: Add the remaining 2 tablespoons of butter to the skillet. Once the butter has melted and becomes foamy, gradually whisk in the 6 tablespoons of flour.
Cook the Roux: Reduce the heat to low and continue to cook the flour and butter mixture, stirring constantly, until it turns a golden brown color. This process cooks out the raw flour taste and develops a nutty depth of flavor.
Incorporate Aromatics: Stir in the 4 teaspoons of tomato paste and the 1 teaspoon of crushed garlic. The mixture will become thick and somewhat grainy at this stage; this is perfectly normal.
Deglaze with Liquids: Remove the pan from the heat. Gradually whisk in the 1 1/2 cups of red wine, followed by the 2 cups of chicken broth and 1 cup of beef broth. Continue whisking until the sauce is smooth and all the lumps are gone.
Simmer and Reduce: Return the pan to moderate heat and bring the sauce to a boil, stirring constantly. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, for about 10 minutes, or until the sauce has reduced by approximately one-third. This reduction concentrates the flavors beautifully.
Add Finishing Touches: Stir in the 1/2 teaspoon of Worcestershire sauce and the 4 tablespoons of currant jelly. Continue stirring until the currant jelly has completely melted into the sauce, adding a touch of sweetness and gloss.
Add Mushrooms: Stir in the 1 lb of sliced mushrooms.
Adjust Consistency: Taste the sauce and adjust seasonings as needed. The sauce should have a coating consistency; it should be thick enough to cling to the back of a spoon but still pourable.
Chill Overnight: Once the sauce has reached the desired consistency, cool it completely. Then, pour the cooled sauce over the steaks in the baking pans, ensuring the sauce comes about halfway up the sides of the steaks. Cover the pans tightly with foil and refrigerate overnight. This allows the flavors to meld and the steaks to tenderize further in the sauce.
Bring to Room Temperature: Before cooking, remove the covered pans from the refrigerator and let them sit at room temperature for about 2 hours. This is crucial for even cooking.
Bake the Steaks: Preheat your oven to 400 degrees Fahrenheit. Bake the uncovered steaks for 15 to 20 minutes for medium-rare, or 20 to 25 minutes for medium to medium-well done. The exact time will depend on your oven and the thickness of your steaks.
Rotate if Necessary: If you are baking two casseroles, it’s a good idea to rotate them halfway through the baking time to ensure they cook evenly.
Serve: When ready to serve, carefully spoon the luscious sauce from the pans over each steak.

Expert Tips & Tricks

Quality of Steak: For this dish, using high-quality filet mignon is paramount. Its inherent tenderness will be further enhanced by the slow melding of flavors during the overnight chill.
Searing Technique: Don’t rush the searing process. A good sear creates the Maillard reaction, the chemical process responsible for much of the browned flavor in food. Ensure your pan is hot enough before adding the steaks.
The Power of the Roux: The flour and butter combination creates the base for your sauce. Cooking the flour until it’s golden brown adds a layer of nutty complexity that a pale roux wouldn’t achieve.
Broth Quality: Using good quality chicken and beef broth will significantly impact the final flavor of the sauce. If you have homemade broth, now is the time to use it.
Overnight Melding: The overnight chilling is non-negotiable. It allows the steak to absorb the flavors of the sauce, tenderizing it beautifully and creating a cohesive, deeply satisfying dish.
Room Temperature is Key: Bringing the steaks to room temperature before baking ensures that the outside doesn’t overcook while the inside is still cold.

Serving & Storage Suggestions

This Filet of Beef Chasseur is best served piping hot, with a generous spoonful of the rich, mushroom-laden sauce spooned over each succulent steak. It pairs wonderfully with a classic side like creamy mashed potatoes, roasted root vegetables, or delicate asparagus. For an extra touch of elegance, a sprinkle of fresh parsley can add a pop of color.

Storage:

Refrigerated: Leftover Filet of Beef Chasseur can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as it cools.
Reheating: To reheat, gently warm the steaks and sauce together in a covered oven-safe dish at 300°F (150°C) until heated through. Alternatively, you can reheat the sauce separately on the stovetop and pour it over gently warmed steaks. Avoid microwaving, as it can toughen the steak.

Nutritional Information

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	131.3 kcal	Not specified
Calories from Fat	Not specified	67 g
Total Fat	7.5 g	11%
Saturated Fat	4.6 g	23%
Cholesterol	19.1 mg	6%
Sodium	198.7 mg	8%
Total Carbohydrate	8.1 g	2%
Dietary Fiber	0.5 g	2%
Sugars	3.6 g	14%
Protein	2.1 g	4%

Variations & Substitutions

While this recipe is exquisite as is, you can certainly introduce variations to suit your preferences or dietary needs.

Mushroom Variety: Feel free to experiment with different types of mushrooms. A mix of cremini, shiitake, and oyster mushrooms would add a more complex earthy flavor.
Wine Choice: If red wine isn’t your preference, a dry sherry or even a full-bodied white wine could be used, though the character of the sauce would change.
Broth Swap: For a richer sauce, you could use all beef broth or even a combination of beef broth and a good quality demi-glace.
Herbs: A sprig of fresh thyme or rosemary added to the sauce during the simmering stage can impart a lovely aromatic note. Remove before serving.

FAQs (Frequently Asked Questions)

Q: Can I make this dish entirely ahead of time?
A: Yes! The steaks can be seared and covered in sauce the day before, then chilled overnight. You’ll just need to bring them to room temperature and bake them before serving.

Q: What is the best way to tell if the steaks are cooked to my desired doneness?
A: The best method is to use an instant-read thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 140-145°F (60-63°C).

Q: My sauce seems too thin. How can I thicken it?
A: If your sauce is too thin after simmering, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually whisk this slurry into the simmering sauce until it reaches your desired consistency.

Q: Can I use a different cut of beef?
A: While this recipe is designed for the tenderness of filet mignon, you could try it with other tender cuts like ribeye or New York strip. However, adjust cooking times accordingly, as they may cook differently.

Q: How long can I store the cooked Filet of Beef Chasseur?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

Filet of Beef Chasseur is more than just a meal; it’s an experience. It’s a dish that speaks of celebration, of shared moments, and of the profound joy that can be found in a beautifully prepared plate of food. Whether you’re preparing it for a special occasion or simply looking to elevate a weeknight dinner, this recipe is sure to impress. The depth of flavor, the tender steak, and the rich, unctuous sauce create a harmony that lingers long after the last bite. I encourage you to give this recipe a try, to savor the process, and to create your own cherished memories around this magnificent dish. And when you do, perhaps consider pairing it with a robust Cabernet Sauvignon or a peppery Syrah to complement its rich character. Enjoy every decadent mouthful!

Filet of Beef Chasseur Recipe