FILET OF BEEF CHASSEUR (TENDERLOIN-FILET MIGNON)
Make and share this Filet of Beef Chasseur (Tenderloin-Filet Mignon) recipe from Food.com.
Provided by Oolala
Categories Steak
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 786.4, Fat 61.2, SaturatedFat 26.7, Cholesterol 184, Sodium 318.3, Carbohydrate 8.2, Fiber 0.5, Sugar 3.6, Protein 42.4
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