Recipe by VA
Elegant filet mignon, excellent for a crowd. Can be made a day ahead. My dear sweet sister gave me this recipe years ago. We sometimes serve it for Christmas or New Years.
- 16 filet mignon steaks, cut 1-inch thick
- 2 garlic cloves, crushed
- 1 tablespoon seasoning salt
- 1⁄2 teaspoon seasoned pepper
- 1⁄2 cup butter, plus
- 2 tablespoons butter
- 4 tablespoons brandy
- 6 tablespoons flour
- 4 teaspoons tomato paste
- 1 teaspoon garlic, crushed
- 1 1⁄2 cups red wine
- 2 cups chicken broth
- 1 cup beef broth
- 1⁄2 teaspoon Worcestershire sauce
- 4 tablespoons currant jelly
- 1 lb mushroom, sliced
Directions See How It's Made
- Place steaks on a work surface in a single layer.
- In a small bowl, make a paste of teh 2 cloves garlic, seasoned salt and pepper. With hands, rub seasonings on both sides of steaks.
- Heat 2 tbls butter in a large heavy skillet (not non-stick) until very hot.Saute steaks over moderately high heat until brown on each side but still raw in the middle - do not crowd.
- Divide steaks between two 9x13 pans; leave at least 1 inch between steaks.
- Add brandy to skillet. Cook over medium heat, stirring constantly, scraping up all brown bits.
- Add stick of butter; when melted and foamy, stir in the flour.
- Reduce heat to low and cook, stirring constantly, until mixture is golden.
- Stir in tomato paste and 1 tsp garlic - the mixture will be thick and grainy.
- Remove pan from heat and whisk in wine, chicken broth and beef broth.
- Return to moderate heat and bring to a boil, stirring constantly.
- Reduce heat and simmer, stirring occasionally for 10 minutes or until reduced by a third.
- Stir in worcestershire sauce and currant jelly. When jelly has melted, stir in mushrooms.
- Adjust seasonings - sauce should be coating consistency.
- Cool completely and pour over steaks to just halfway up the steaks.
- Cover with foil and refrigerate overnight.
- Before cooking, bring to room temperature, about 2 hours.
- Preheat oven to 400 degrees and bake uncovered for 15 to 20 minutes for medium rare, 20 to 25 for medium to medium well done.
- If baking two casseroles, rotate them halfway through the baking time.
- When serving, spoon sauce from pans over steak.