Filet of Beef Chasseur (Tenderloin-Filet Mignon)

Total Time
10 mins
40 mins

St. Louis Days...St. Louis Nights Cookbook. It sounds wonderful.

Skip to Next Recipe




  1. Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.
  2. Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish.
  3. Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic.
  4. Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
  5. Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.
  6. Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).
  7. Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.
Most Helpful

5 5

This was the star of the dinner! So darn easy and it just melted in your mouth...I will be making this I bet over and over again for special occasions...

5 5

This review is only for the mushroom sauce. I made this as one of three sauces for a filet of beef at a dinner party and it was very well received. I will try the whole recipe in the future when I have the individual filets. Great make ahead dinner party idea. Thanks for posting!