Filet of Beef Chasseur

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement