Fillets of Beef Chasseur

Categories: Meat

Ingredients

• 8 filet mignon steaks (4-6 oz. each)
• 1 large garlic clove, crushed
• 1 1/2 tsp. seasoned salt
• 1/4 tsp. pepper
• 6 tbsps. butter
• 2 tbsps. brandy
• 3 tbsps. flour
• 2 tsp. tomato paste
• 1/2 tsp. crushed garlic
• 3/4 cup dry red wine
• 1 cup chicken broth
• 1/2 cup beef broth
• 1/4 tsp. Worcestershire sauce
• 2 tbsps. currant jelly
• 1/2 lb. mushrooms

Directions

1. Place steaks on work surface. In small bowl, make a paste of 1 clove garlic, crushed, seasoned salt and pepper.

2. rub seasonings on both sides of steaks. Heat 2 tbsp. of butter in a large heavy skillet (not non-stick) until very hot. Saute 4 steaks at a time over moderately high heat until brown on both sides but still raw in the middle (add more butter as needed). Put steaks in a 9×13 pan or casserole, leaving 1 inch between steaks. Add brandy to the skillet and cook over moderate heat, stirring constantly, scraping up all brown bits. Add 1/2 stick (4 tbsp) butter. When melted and foamy, stir in flour. Reduce heat to low and cook, stirring constantly until mixture is golden. Stir in tomato paste and 1/2 tsp. garlic—the mixture will be thick and grainy. Remove pan from heat and whisk in wine, chicken and beef broths. Return to moderate heat and bring to a boil, stirring constantly. Reduce heat and simmmer for 10 minutes, stirring occasionally or until reduced by aout a third. Stir in Worcestershire suace and currant jelly. When jelly melts, stir in mushrooms and adjust seasoning. If broth is too thick, thin down with water or wine. Cool completely, then pour over steaks in casserole. AT THIS POINT STEAKS MAY BE COVERED WITH FOIL AND REFRIGERATED FOR SEVERAL HOURS OR OVERNIGHT. Bring to room temperature for about two hours before cooking. Preheat oven to 400 degrees. Uncover steaks adn bake in oven 15-20 minutes for medium rare. Spoon sauce over steaks when serving.

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