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This recipe for FILETS OF BEEF CHASSEUR, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, April 13, 2009


3 garlic cloves, crushed
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
8 (8-ounce) beef tenderloin filets, 1-inch thick
6 tablespoons butter
2 tablespoons brandy
3. tablespoons flour
2 teaspoons tomato paste
3/4 cup dry red wine
1 cup chicken broth
1/2 cup beef broth
1/2 cup water
3/4 teaspoon Worcestershire sauce
2 tablespoons currant: jelly
1/2 pound fresh mushrooms, sliced

Combine half of the garlic, the.seasoned salt, and the pepper, rub on steaks.Saute steaks in 2 tablespoons of the butter until brown on outside with center raw. Arrange steaks in a 9 x 13 inch casserole dish.
Cook brandy in same skillet over moderate heat, stirring constantly and scraping up the brown bits.
Add remaining 4 tablespoons butter. Stir in flour.
Reduce hear to low, stirring, until mixture is golden.
Stir in tomato paste and remaining garlic; mixture will be thick and grainy.Remove from heat; whisk in wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly.
Reduce heat and simmer 10 minutes; stir until liquid is reduced by a third. Add Worcestershire and currant jelly; when jelly is melted add mushrooms. Adjust seasonings to taste and thin sauce to coating consistency. Cool and pour over steaks. At this point steaks may be covered and refrigerated overnight..Allow steaks to warm to room temperature before cooking. Bake uncovered at 400 for 15 to 20 minutes for rare, 20 to 25 minutes for medium to medium-well.

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