Ingredients: |
Ingredients: 2 large garlic cloves, finely minced
1 T seasoned salt
1/2 tsp seasoned pepper
8 (8 oz) filet mignon steaks, 1 1/2 inches thick
1/2 C (1 stick) butter
2 T brandy
1/4 C flour
1 T tomato paste
2 garlic cloves, finely minced
1 C each chicken broth, beef broth and red burgundy
1/2 C water
3 T currant jelly
1/2 tsp Worcestershire sauce
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Directions: |
Directions:Mix 2 garlic cloves, seasoned salt and seasoned pepper in a bowl until a paste forms. Rub the surface of the steaks with the paste. Saute the steaks 1 at a time in 2 T of the butter in a skillet until brown, lifting the skillet off the heat for several seconds if the butter starts to burn. Arrange the steaks in a single layer in a shallow baking dish and place in the refrigerator, returning the dish to the refrigerator after each addition.
Stir the brandy into the pan drippings to deglaze. Add remaining 6 T butter and heat until bubbly, stirring constantly. Stir in the flour, tomato paste and 2 garlic cloves. Remove from heat. Stir in the chicken broth, beef broth, burgundy and water.
Cook until blended, stirring constantly. Reduce the heat. Cook for 5 minutes, stirring occasionally. Stir in the jelly and Worcestershire sauce. Cook until the jelly dissolves, stirring constantly. Let stand until cool. Pour over the filets, turning to coat.
Marinate, covered, in the refrigerator for 8-10 hours, turning occasionally. Bring the steaks to room temperature. Preheat the oven to 400 º F. Bake for 15 minutes for medium-rare or until of the desired degree of doneness. Garnish with sautéed sliced mushrooms. |
This recipe for Megan's Special Filet Mignon is from