"St. Louis Days...St. Louis Nights Cookbook. It sounds wonderful."
garlic cloves, crushed, divided
1 1/2 teaspoons
fresh ground pepper
8 (8 ounce)
filet mignon steaks, 1-inch thick
fresh mushrooms, sliced
dry red wine
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.
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Filet of Beef Chasseur (Tenderloin-Filet Mignon) (cont.)