top of page

Whole Roasted Sirloin Steak w/ Chasseur Sauce

For the Beef Sirloin:


1 (4-pound) prime sirloin strip roast, cleaned of fat and cut in half lengthwise


For the Chasseur Sauce:

4 tablespoons butter

3 cups crimini mushrooms, diced

6 shallots, minced

12 ounces red wine

6 tablespoons brandy

4 cups veal demi glace

2 cups tomatoes, diced

1 tablespoon parsley, chopped

Salt and pepper, to taste



For the Beef Sirloin: Coat meat with olive oil and season with salt and pepper. In a preheated 350°F (175°C) oven, roast for approximately 30 minutes or until internal temperature reaches 130°F (55°C) for medium rare. Serve with Chasseur Sauce.


For the Chasseur Sauce: Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10 to15 minutes. Add brandy and flame. Add veal demi-glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.


Serves 8.

Chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an Espagnole sauce as a base and often includes mushrooms and shallots. It may also include tomatoes and finishing of fines herbes.

bottom of page