Close
Ingredients
potatoes
| russet potatoes: 6 whole potatoes |
| salted butter: 2 Tbl (clarified) |
| Italian parsley: 1 tsp (minced) |
steak
| filet mignon: 24 oz (6 oz each) |
| cayenne pepper: 1/4 tsp |
| olive oil: 1 Tbl |
sauce
| olive oil: 1 1/2 Tbl |
| shallot onions: 1/2 (minced) |
| garlic: 1 clove (minced) |
| white mushrooms: 1 lb (stemmed and sliced) |
| red tomatoes: 1 (cored and diced) |
| white wine: 2 Tbl |
| brandy (Cognac): 1 Tbl |
| beef stock: 3/4 cup |
| salted butter: 2 Tbl |
| fresh thyme: 1 tsp (chopped) |
| Italian parsley: 1 tsp (chopped) |
Escoffier's Filets of Beef Chasseur (Hunter Style) with Noisette Potatoes
User rating:
Escoffier is one of the greatest chefs who ever graced this world with his presence. This steak dish is a perfect example of why he was so revered.
-
Prep Time
40 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Potatoes
- Preheat the oven to 400 degrees F. Use a Parisian scoop or melon baller to scoop out at least 24 nut-size balls of potato flesh. Heat the butter in an ovenproof pan or skillet and sauté the potato balls over medium heat for about 4 minutes, stirring often. Transfer to the oven and roast for about 30 minutes, stirring occasionally, until tender and golden brown all over. Season with salt and pepper, and keep warm in the oven. Sprinkle with the parsley just before serving.
Steaks
- Season the filets with salt and cayenne. Heat the oil in a heavy sauté pan or skillet and sear the steaks over medium-high heat for about 5 minutes per side for medium-rare or 7 minutes per side for medium.
Sauce
- While the steaks are cooking, prepare the sauce. Heat the oil in the same pan used to cook the steaks. Add the shallots and garlic, and sauté over medium-high heat for 1 minute. Add the mushrooms and sauté, while stirring, for 3 minutes. Add the tomato and toss to just heat through. Deglaze the pan with the wine and brandy, add the stock, and bring to a boil. Lower the heat and simmer for about 3 minutes. Stir in the butter until thoroughly incorporated and stir in the thyme and parsley.
- Place the steaks in the center of warm serving plates and spoon the sauce over and around the filets. Decoratively arrange 6 noisette potatoes around each steak and serve immediately.