Filet Mignon with chasseur sauce, twice baked potato and zucchini medley

Now to put my scratch Demi Glace to use. I decided to make a Chasseur sauce or “hunters” sauce. The sauce was originally credited to have been created by Philippe De Mornay. Estimate around 1650 Philippe was credited with creating b├ęchamel, mornay, porto, and Lyonnaise a well.
Traditionally this sauce was served over game meats usually very tough meats or those killed poorly. However there was a sale on Filet Mignon so that was what I went with.
I love twice baked potatoes so I decided to make those and bought a zucchini and mixed up with left over veg.

Chasseur Sauce

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sauces and Gravies
Cuisine: French
Servings: 4 Servings


  • 8 Ounce Sliced wild mushroom
  • 1 Each Shallot minced
  • 1 Cup Diced tomato
  • 3/4 Cup Dry white wine
  • 3 Tbls Cognac or brandy
  • 1 Cup Demi Glace
  • 1 Tbls Chopped parsley


  • Bring 2 Tbls butter to froth in sauce pan
  • Add mushrooms cook until browned and liquids released
  • Add shallot, cook 2 mintues
  • Add tomato, wine and cognac bring to boil
  • Reduce heat to simmer reduce to 25% liquid
  • Add demi glaceand parsley reduce again by 25%
  • Season salt and pepper add final Tbls butter

Twice baked potatoes

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people


  • 4 Each Large baking potatoes
  • 2 Tbls Canola oil
  • 1 Tbls Kosher Salt
  • 1 Cup Shredded cheddar cheese
  • 1 Cup Sour cream
  • 1/2 Cup Milk
  • 1 Each Egg Beaten
  • 5 Each Scallions Chopped


  • Preheat oven to 400 degrees place foil sheet below middle rack to catch oil
  • Pierce potatoes with fork
  • Coat with canola oil and kosher salt
  • Cook 75 Minutes
  • Remove from oven cut in half let cool 10 minutes
  • Carefully scoop out most of the insides of potatoes
  • Place potatoe skins on baking rack and place under broiler cook until crispy making sure not to burn
  • Add to scooped potatoes milk, sour cream, scallions, egg and cheese
  • Mash I prefer to leave somewhat chunky but it is up to you
  • Return oven temp to 450 deg
  • Fill skins with mashed potatoe filling then top with shredded cheese
  • Return to oven bake until golden

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