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1
Place steaks on a work surface in a single layer.
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2
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.
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3
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.
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4
Divide steaks between two 9x13 pans; leave at least 1 inch between steaks.
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5
Add brandy to skillet. Cook over medium heat, stirring constantly, scraping up all brown bits.
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6
Add stick of butter; when melted and foamy, stir in the flour.
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7
Reduce heat to low and cook, stirring constantly, until mixture is golden.
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8
Stir in tomato paste and 1 tsp garlic - the mixture will be thick and grainy.
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9
Remove pan from heat and whisk in wine, chicken broth and beef broth.
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10
Return to moderate heat and bring to a boil, stirring constantly.
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11
Reduce heat and simmer, stirring occasionally for 10 minutes or until reduced by a third.
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12
Stir in worcestershire sauce and currant jelly. When jelly has melted, stir in mushrooms.
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13
Adjust seasonings - sauce should be coating consistency.
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14
Cool completely and pour over steaks to just halfway up the steaks.
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15
Cover with foil and refrigerate overnight.
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16
Before cooking, bring to room temperature, about 2 hours.
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17
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.
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18
If baking two casseroles, rotate them halfway through the baking time.
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19
When serving, spoon sauce from pans over steak.
