Filet Of Beef Chasseur - cooking recipe

Ingredients

16 filet mignon steaks, cut 1-inch thick
2 garlic cloves, crushed
1 tablespoon seasoning salt
1/2 teaspoon seasoned pepper
1/2 cup butter, plus
2 tablespoons butter
4 tablespoons brandy
6 tablespoons flour
4 teaspoons tomato paste
1 teaspoon garlic, crushed
1 1/2 cups red wine
2 cups chicken broth
1 cup beef broth
1/2 teaspoon Worcestershire sauce
4 tablespoons currant jelly
1 lb mushroom, sliced

Preparation

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