Filet Of Beef Chasseur (Tenderloin-Filet Mignon)

1. 1

   Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.

6. 6

   Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).

7. 7

   Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.

* Per serving · 4 servings · Values may vary.

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