Filets of Beef Chasseur

By á-23262

This delicious main course can be done the day before with the final baking the day of.

Ingredients

• 4 large cloves of garlic, peeled and pressed
• 3 tsp. seasoned salt
• 1/2 tsp. seasoned pepper
• 8 filet mignon steaks, cut 1 inch thick
• 6 T. butter
• 2 T. brandy
• 3 T. all purpose flour
• 2 tsp. tomato paste
• 3/4 cup dry red wine
• 1 cup chicken broth
• 1/2 cup beef broth
• 1/2 cup water
• 1/4 tsp. worchestershire sauce
• 2 T. currant jelly
• 1/2 lb. mushrooms, sliced

Preparation

Step 1

In bowl, combine half of the crushed garlic with seasoned salt and pepper to make a paste. Rub mixture on both sides of steaks.

Heat 2 T butter in large skillet. Add steaks and saute over moderately high
heat until browned on both sides but still raw in the middle. Place steaks in 9x13 baking dish leaving a 1 in. space between them.

Add brandy to skillet. Cook over moderate heat, scraping up all brown bits which stick to the bottom of the pan. Add remaining 4 T. of butter. When butter begins to foam, stir in flour. Reduce heat to low and cook, stirring constantly until mixture is golden. Stir in tomato paste and remaining garlic. Mixture will be thick and grainy.

Remove pan from heat. Whisk in wine, chicken broth, beef broth, and water.Return to moderate heat and bring to a boil, stirring constantly.
Reduce and simmer for 10 minutes or until reduced by approx.1/3.

Stir in worchestershire sauce and currant jelly. When jelly melts, stir in mushrooms. Adjust seasonings if desired. Sauce should be coating consistency. Cool.

Pour sauce over steaks in baking dish. Sauce should not come up more than half way up the sides of the steak. Steaks may be refrigerated, covered with foil, overnight. Before cooking, bring to room temperature. Bake, uncovered, at 400 for 15 to 20 minutes for med. rare,and 20 to 25 minutes for med. well done. Serve steak with sauce.