Beef Tournedos Chasseur (Tournedos Chasseur)


JWU College of Culinary Arts

20 servings

Serving Size
4 ½ ounces (127 grams)

Recipe ID

US standard
Beef tenderloin
6 pounds
2.7 kilograms
Butter, clarified
As needed
As needed
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Mushrooms caps, large, fluted
20 each
20 each
Croutons, round, brushed with butter, seasoned, toasted
20 each
20 each
Sauce chasseur, (sub recipe) heated to a boil, held at 135°F (57°C) or higher
40 ounces
1.2 liters
  1. Gather all the ingredients and equipment.
  2. Clean the beef tenderloin, reserving the chain and meat scraps for sauce.
  3. Cut the beef tenderloin into 4 ½ ounce medallions.
  4. Flute the mushrooms as demonstrated. Cut the croutons and toast in the oven.
  5. Season the steaks with salt and freshly ground black pepper. In hot sauté pan, sear the steaks in clarified butter to order, cooking until the desired internal temperature is reached OR sear the seasoned steaks and finish in the oven just before service on roasting rack.
  6. Sauté the mushroom caps in clarified butter. Season with salt and pepper.
  7. To serve: Place crouton on a preheated dinner plate, place medallion on crouton, and nappé with sauce chasseur.
  8. Garnish with fluted mushroom cap. Serve immediately.