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Steak with Chasseur sauce


  • Heat a little oil in a heavy-bottomed pan and gently saute the red onion, mushrooms, capsicum and garlic until reasonably tender, regularly stirring. Then add the brandy and wine. Mix well and cook until heavily reduced. Turn the heat down a bit and add the tomatoes with about 1 cup stock and seasonings. Stir and rapidly simmer for about 30 mins until the sauce is thick and fragrant. Taste for seasoning.
  • Cook the steaks to the desired degree on a lightly oiled ridged grill (or BBQ), seasoning once sealed.
  • To serve, spoon the sauce into individual flat soup bowls and top with a steak and a sprinkling of parsley.


  • olive oil
  • 1 small red onion, chopped
  • 10 button mushrooms, sliced
  • 1 green capsicum, cored, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp brandy
  • ¼-½ cup dry white wine
  • 1 can diced tomatoes
  • 2 cups beef stock
  • sea salt & freshly ground pepper
  • 4 x 180 gm porterhouse (or rump) steaks
  • olive oil spray
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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