- 3 garlic cloves, crushed, divided
- 1 1⁄2 teaspoons seasoning salt
- 1⁄4 teaspoon fresh ground pepper
- 8 (8 ounce) filet mignon steaks, 1-inch thick
- 6 tablespoons butter, divided
- 2 tablespoons brandy
- 1⁄2 lb fresh mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 3⁄4 cup dry red wine
- 1 cup chicken broth
- 1⁄2 cup beef broth
- 1⁄2 cup water
- 1⁄4 teaspoon Worcestershire sauce
- 2 tablespoons currant jelly
- Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.
- Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish.
- Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic.
- Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
- Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.
- Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).
- Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.