Welsh Beef Steak Chasseur

  • Prep time 15 mins
  • Cook time 15 mins
  • Serves 2


  • 2 PGI Welsh Beef sirloin steaks (can use other steaks)
  • 1 tbsp oil
  • Knob of butter
  • Seasoning

For the sauce:

  • 1 tbsp oil
  • 25g butter
  • 6 medium mushrooms
  • 1 onion, finely chopped
  • 1 tbsp plain flour
  • 1 glass red wine
  • 2 tbsp brandy
  • 200ml rich beef stock
  • 3 tomatoes, chopped
  • 1 tsp tomato purée
  • Dash of Worcestershire sauce
  • Seasoning
  • Handful chopped parsley


  1. Remove the steaks from the fridge 30 mins prior to cooking.
  2. Make the sauce – place the oil and butter in a pan, then add the onion and mushrooms and fry gently for 5 minutes until softened.
  3. Add the flour and stir well for 2 minutes, gradually add the wine and brandy and bring to the boil.
  4. Add the stock, chopped tomatoes, purée, seasoning and Worcestershire sauce. Bring to the boil and simmer for 5 minutes until the sauce is nice and glossy and thickened. Add the chopped parsley.
  5. While the sauce is simmering, cook the steaks.
  6. Heat the pan until hot, and add the oil. Season the steaks and place in the hot pan.
  7. Cook on a high heat for few minutes (to your liking).
  8. Turn the steaks and add the butter. Baste the steaks whilst cooking with the melted butter and oil.
  9. Cook for 2 minutes each side for medium rare (4 minutes for medium and 6 minutes for well done).
  10. Allow the steaks to rest for 5 minutes.
  11. Serve the steaks topped with the Chasseur sauce and sprinkle over a little chopped parsley.
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