Ingredients: |
Ingredients: 16 beef fillets - 1 inch thick
1 tablespoon seasoned salt
1/2 tablespoon black pepper
1 stick plus 2 tablespoons butter, divided
2 tablespoons brandy
3 tablespoon flour
2 teaspoons tomato paste
1 teaspoon crushed garlic
3/4 cup dry red wine
2 cups chicken broth
1/2 cup beef broth
1/2 cup water
1 teaspoon Worcestershire sauce
2 Tablespoons red current jelly
1/2 pound mushrooms, sliced
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Directions: |
Directions:Rub seasoned salt and pepper on both sides of each fillet. Heat 2 tablespoons butter in a large, heavy skillet, and saute 6 fillets over medium high heat until brown on each side, but still raw in middle. Do not crowd. Divide browned fillets between two 9 x 13 casseroles; leaving 1 inch space between. Degases pan drippings with brandy by cooking over medium heat, stirring constantly, scraping brown bits from bottom of pan. Add remaining butter. When melted, stir in flour. Reduce heat to low and cook, stirring constantly until mixture is golden. Stir in tomato paste and garlic (mix will be thick and grainy). Remove pan from heat and whisk in wine, chicken broth, beef broth, and water. Return to medium heat and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally for 10 minutes or until reduced by approximately a third. Stir in Worcestershire and current jelly. When jelly has melted, stir in mushrooms. Sauce should be coating consistency. If too thick, thin with water. Cool completely. Pour sauce halfway up over steaks in casseroles; refrigerate any remaining sauce. Cover casseroles with foil and refrigerate overnight. Bring to room temperature (about 2 hours). Preheat oven to 400º. Bake uncovered for 15-20 minutes for medium rare, 20-25 minutes for medium to medium-well done. |
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