Tournedos Chasseur Recipe

Prepare steaks

Bring the tournedos to room temperature for 30–45 minutes. Pat dry thoroughly with paper towel. Season both sides evenly with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Sear and finish

In a large heavy skillet (cast iron preferred), heat 2 tbs olive oil and 2 tbs unsalted butter over medium-high heat until butter foams and oil is shimmering. When pan is very hot, add the tournedos without crowding (work in batches if necessary). Sear 2–3 minutes per side for medium-rare (internal 125–130°F / 52–54°C), turning once. Spoon pan juices over the steaks while cooking. If steaks are thick (1½–2 in), sear sides for 30–45 seconds each to render fat. Remove steaks to a warm plate and tent loosely with foil to rest 6–8 minutes while you make the sauce. Keep the skillet drippings for the sauce.

Sauté mushrooms

If the pan used for steaks has excessive burnt bits, wipe out with a paper towel leaving fond. Return pan to medium heat and add 2 tbs unsalted butter and 1 tbs olive oil. When butter melts, add the sliced mushrooms in a single layer. Season lightly with a pinch of salt. Let mushrooms brown without moving for 2–3 minutes, then stir and continue to cook until well browned and any released liquid evaporates, about 4–6 minutes total. Transfer mushrooms to a bowl and set aside.

Cook shallots and garlic

Add the minced shallots to the pan and cook over medium heat until softened and translucent, about 2 minutes. Stir in the minced garlic and cook 30 seconds until fragrant; do not let garlic brown.

Deglaze

Pour in 120 ml dry white wine to deglaze the pan, scraping up brown bits (fond) from the bottom with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, about 2–3 minutes.

Build sauce

Stir in 1 tbs tomato paste and 1 tsp Dijon mustard, cooking 30 seconds to bloom the paste. Add 240 ml chicken or veal stock, 3 thyme sprigs and 1 bay leaf. Bring to a simmer and reduce until the sauce thickens slightly and coats the back of a spoon, about 8–10 minutes. Taste and adjust seasoning.

Finish sauce

Return the browned mushrooms to the pan. If using, stir in 2 tbs heavy cream for a silkier texture. Remove thyme sprigs and bay leaf. Swirl in 1 tbs cold unsalted butter to mount (enrich) the sauce and give it a glossy finish. Stir in chopped parsley and season with salt (about 1 tsp total) and 1/2 tsp black pepper, adjusting to taste. If the sauce is too thin, reduce a few more minutes; if too thick, add a splash (1–2 tbs) of stock.

Place each rested tournedos on warmed plates. Spoon generous amounts of chasseur sauce and mushrooms over or alongside the steaks. If desired, dot a small amount (about 1 tbs per steak) of demi-glace or reduced veal stock on the plate for extra richness. Garnish with parsley or microgreens and a lemon wedge for brightness if you like.

Serve immediately with classic accompaniments such as pommes purée, roasted baby potatoes, or buttered green beans.