Sauce Chasseur

Sometimes called the Hunter's Sauce; try this classic sauce with your next steak or roast.

  • 1
  • 6
  • 80
  • 2 g

Ingredients & Cooking


  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 cup dry red wine
  • 2 cups reduced-sodium beef broth
  • 4 bay leaves
  • 1 sprig fresh thyme
  • 9 whole black peppercorns
  • 2 tablespoons tomato paste
  • 1 tablespoon butter, cold


  1. Preheat large skillet on medium-low heat; coat with pan spray. Add onion, carrot, celery; cover and cook 10 minutes until vegetables are soft, stirring occasionally.

  2. Increase heat to medium-high. Add wine to skillet; cook 3 to 4 minutes until liquid is reduced to a syrupy mixture. Add broth, bay leaves, thyme and peppercorns; cook 12 to 15 minutes until sauce is reduced to 1 cup. Strain sauce; discard vegetables and return sauce to same skillet. Reduce heat to medium-low. Stir in tomato paste; cook 2 minutes until glossy. Stir in butter and mix until incorporated; keep warm. Season with salt and pepper, as desired.

Safe Handling Tips

Nutrition Information

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