Sauce Chasseur

Usually served with steaks, chops, chicken.

Ingredients:
– 30g butter
– 20g chopped shallots
– 1 small clove chopped garlic
– 50g sliced button mushrooms
– 60ml dry white wine
– 100g tomatoes, skinned – Concasse
– 250ml Demi-glace (Click here for recipe)
– Chopped tarragon
– Chopped parsley

Method:
1. melt the butter in a saute pan.
2. Add the shallows and garlic and cook without colour for 2 minutes.
3. Add the mushrooms, cover the pan, and cook gently for 3 minutes.
4. Strain off the fat and add the white wine, reduce by half.
5. Add the tomatoes and demi-glace. simmer for 5-10 minutes.
6. Add the Tarrogon and Parlsey, Season to taste