Filet of Beef Chasseur (Tenderloin-Filet Mignon)

wtorek, 18 lutego 2014

Filet of Beef Chasseur (Tenderloin-Filet Mignon)

Time: 50 mins


  • 3 garlic cloves, crushed, divided
  • 1 1/2 teaspoons seasoning salt
  • 1/4 teaspoon fresh ground pepper
  • 8 (8 ounce) filet mignon steaks, 1-inch thick
  • 6 tablespoons butter, divided
  • 2 tablespoons brandy
  • 1/2 lb fresh mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 3/4 cup dry red wine
  • 1 cup chicken broth
  • 1/2 cup beef broth
  • 1/2 cup water
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons currant jelly


  • 1 Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.
  • 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 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 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 Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.
  • 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 Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.

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