Ingredients for the Chasseur sauce:

2 shallots, finely minced

2 cups thinly sliced cremini mushrooms

1 stick (1/2 cup) butter, cut into small pieces

1 cup white or rose’ wine

2 Tablespoons tomato paste

2 cups beef broth

2 teaspoons salt

1 teaspoon black pepper

2 Tablespoons tarragon

1 Tablespoon parsley

2 Tablespoons corn starch (optional)

Season a good cut of beef to taste (eye of round, sirloin tip, rib roast) and roast uncovered until medium rare in center, about 140 degrees. Remove beef from oven and let it rest.

Over medium-high heat melt 1/2 stick (1/4 cup) butter until foaming and then add minced shallots. Cook shallots until translucent but not brown. Add the mushrooms and cook until slightly tender. Add the wine and cook until wine is reduced to 1/3 of original volume. Add tomato paste and beef broth. Bring to a boil and add salt, pepper, tarragon and parsley. Remove from heat and swirl in remaining 1/2 stick butter until melted. If thicker sauce is desired dissolve 2 tablespoons corn starch in 1/2 cup tepid water and stir in until desired thickness. Serve immediately over sliced beef.

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• The Inn at Hermannhof Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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