Steak Chasseur

• 4 6oz filet mignon steaks
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1 Tbsp olive oil

For Chasseur Sauce

• 2 Tbsp olive oil
• 1 Tbsp minced shallot
• 3 tsp minced garlic
• 1 lb button mushrooms, thinly sliced
• 2 tomatoes, diced
• 1/4 cup dry white wine
• 1 cup veal stock
• 1/4 cup unsalted butter
• 1/2 tsp freshly ground white pepper
• 1 tsp thyme, chopped
• 1 tsp parsley, chopped

Season the filets equally with salt and cayenne pepper.

In a large saucepan, heat olive oil over medium-high heat. Sear steaks for about 7-9 minutes per side.

You can prepare the sauce while the steaks cook:

Heat olive oil in another large saucepan. Add shallot and garlic, and saute over medium heat for 2-3 minutes. Then add the button mushrooms and saute, constantly stirring, for an additionally 3-5 minutes. Toss in the diced tomatoes. Finally, add the wine and veal stock, and bring entire mixture to a boil. Then lower heat and let simmer for 5 minutes. Stir in butter and white pepper until thoroughly incorporated, then add thyme and parsley. Spoon sauce over steaks on their respective plates.

Makes 4 servings, 14 WW PointsPlus (+1 point/oz above 6 of filet mignon)