Roasted Beef Sirloin with Chasseur Sauce


  • 1 (4 lb) prime sirloin strip roast, cleaned of fat and cut in half lengthwise
  • 4 tbs butter
  • 2 cups cremini mushrooms, diced (you may use button mushrooms)
  • 6 shallots minced
  • 12 oz's red Merlot wine
  • 6 tbs brandy
  • 4 cups veal demi-glaze (or use reduced beef stock)
  • 2 cups tomatoes , diced
  • 1 tbs chopped parsley
  • kosher salt and fresh cracked black pepper to taste
  • olive oil for coating

This delicious sirloin strip roast is topped by a rich hunter-style sauce and complemented by the full fruit and dark silky finish of Merlot wine.

  • Coat the meat with olive oil and season with salt and pepper.
  • Preheat the oven to 350 degrees.
  • Roast the meat on a rack for about 30 minutes or until the internal temperature reaches 130 degrees, for medium rare.
  • For the sauce melt the butter in a heavy sauce pan.
  • Add the shallots and mushrooms.
  • Saute until butter is absorbed.
  • Add the red wine and bring to a boil, then lower heat to simmer and reduce sauce for 10 or 15 minutes.
  • Add brandy and flame.
  • Add the veal demi -glaze and bring to a light simmer.
  • Add the parsley and tomatoes to finish.
  • Season with salt and pepper.
  • Pour over steak to serve.

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