Filet of Beef Chasseur Tenderloin Filet Mignon
Elevate your dinner table with this luxurious Filet of Beef Chasseur Tenderloin Filet Mignon recipe, a timeless French classic that blends tender, seared filet mignon with a rich, savory mushroom sauce. This dish features perfectly pan-seared beef tenderloin nestled in a luscious Chasseur sauce made with caramelized shallots, earthy mushrooms, tomato paste, and a splash of dry white wine, all infused with aromatic thyme. Optional heavy cream adds a velvety touch, making the sauce irresistibly decadent. Ready in just 40 minutes, this restaurant-quality entrée is perfect for special occasions or an indulgent weeknight treat. Serve it with roasted potatoes or crisp green beans for a show-stopping meal that effortlessly pairs elegance with bold, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) Filet mignon (beef tenderloin)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large Shallots, finely minced
- 2 cloves Garlic, minced
- 8 ounces Button or cremini mushrooms, sliced
- 1 tablespoon Tomato paste
- 1 cup White wine (dry)
- 1 cup Beef stock
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Heavy cream (optional)
Instructions
Season the filet mignon pieces generously on both sides with kosher salt and freshly ground black pepper.
Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the filets and sear for 3-4 minutes per side until nicely browned on the exterior. Remove the filets from the skillet and set aside. Tent the filets with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, stir in the minced shallots and cook for 2-3 minutes until softened.
Add the garlic and sliced mushrooms to the skillet, cooking for 5-6 minutes until the mushrooms have released their moisture and are golden brown.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the beef stock and thyme sprigs, bringing the mixture to a simmer. Let it cook for 5-7 minutes, reducing slightly and thickening the sauce.
If desired, stir in the heavy cream for a richer sauce. Season the sauce to taste with additional salt and pepper if needed.
Return the seared filets to the skillet, nestling them into the sauce. Cook for 2-3 minutes, spooning the sauce over the filets, to gently reheat and finish cooking the meat to your desired doneness.
Remove the thyme sprigs from the sauce and discard. Sprinkle the dish with fresh parsley before serving.
Plate each filet and generously spoon the Chasseur sauce over the top. Serve immediately with your choice of sides, such as roasted potatoes or steamed green beans.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.4 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4001 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
