East Side Living December 2017 Recipe

Happy Holidays!!!

The time has come for us to prepare a Holiday Meal and this tenderloin recipe is a winner! It is rich and decadent. I serve this wonderful dish with roasted potatoes and some sautéed buttery mushrooms on the side to round out the meal.


This meal should be paired with a Malbec of your choice. It will compliment the richness of this dish. Enjoy!!


Filet Of Beef Tenderloin Chasseur


6 (8 oz) filet mignon steaks, cut 1 1/2- 2 inch thick


**for the paste:

2 garlic cloves, minced

1 tsp salt

Freshly ground black pepper to taste

1-1/2 to 2 Tbsp extra-virgin olive oil

** for the Sauce Chasseur:

2 Tbsp brandy or cognac

2 Tbsp extra-virgin olive oil

3 Tbsp flour

2 tsp tomato paste

1 garlic clove, minced

3/4 cup red wine

1 cup chicken broth

3/4 cup beef broth

1/2 cup water

1/4 tsp Worcestershire sauce

2 tbsp red currant jelly

6 oz button mushrooms, sliced

2 oz shitake mushrooms, stem removed, sliced


Prepare filets:


Place steaks on a work surface.  In a small bowl, make a paste of the

garlic, salt & pepper. With hands, rub on both sides of meat. Heat some

olive oil in a large heavy skillet over high heat until very hot. Add the     steaks, sauté until brown on each side, but still raw in the center. If oil starts to smoke, decrease the heat slightly. Place steaks in a large casserole dish, leaving at least 1 inch space between them.

Before you start the sauce preparation, preheat the oven to 400 F.


Make sauce:


Add brandy to skillet. Cook over medium heat, stirring constantly, scraping up all brown bits that stick to the bottom of the pan. Stir in oil and flour.


Reduce heat to low and cook, stirring constantly, until mixture

is golden. Stir in tomato paste and garlic; it will be thick and grainy.


Remove pan from heat and whisk in wine, chicken broth, beef broth, water, Worcestershire sauce and jelly. Return to medium heat and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, 10 minutes or until reduced by about one-third and thick enough to coat a spoon.


Stir in mushrooms. Adjust seasonings. Cool completely.


Pour sauce over steaks in casserole dishes. The sauce should not come more than halfway up the meat.


To serve:

Once the oven has preheated to 400-degrees, bake uncovered, 15 to 20 minutes for medium-rare, 20-25 minutes for medium to medium-well doneness. Spoon some of the sauce over each filet when serving.


Ask Mike at Eastside Marketplace for some nice steaks and then go to Kate at Bottles next door and get a nice Malbec. Enjoy!!


Submitted by Holly Specht, My Chef Lara