Fantastic Filets

Course : Beef
Serves: 4
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1 teaspoon garlic -- crushed and divided
1/2 tablespoon salt
1/4 teaspoon black pepper
8 fillets filet mignon steaks (6 to 8-ounce) -- cut 1 inch thick
5 tablespoons butter -- divided
2 tablespoons brandy
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
8 ounces mushrooms -- sliced

Preparation / Directions:

Combine 1/2 teaspoon garlic, salt and pepper to make a paste. Rub paste on both sides of steaks. Heat 1 tablespoon butter in a large, heavy skillet (not non-stick) until it is very hot. Reduce heat to medium high and saute steaks until brown, about 2 minutes per side. If butter begins to burn, reduce heat slightly. Place steaks in baking pan with at least 1-inch sides, leaving at least 1 inch between the steaks. Set aside. De-glaze skillet with brandy over medium heat, stirring constantly to scrape up all the brown bits stuck to the bottom of the pan. Add remaining 4 tablespoons of butter, heat until melted and foamy, then stir in flour. Reduce heat to low and cook, stirring constantly, until mixture is golden. Stir in tomato paste and remaining 1/2 teaspoon garlic (the mixture will be thick and grainy). Remove pan from heat and whisk in wine, chicken broth, beef broth, and water. Return pan to stove and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for 10 minutes or until reduced by one-third, stirring constantly. Stir in Worcestershire and jelly. When jelly has melted, stir in mushrooms and adjust seasonings, if necessary. Sauce should be of a coating consistency. Thin with water, broth or wine if necessary. When sauce has completely cooled, pour over steaks making sure that it does not come more than halfway up the steaks. (May be covered and refrigerated overnight at this point. If refrigerated, return to room temperature before cooking). Bake filets, uncovered, at 400 degrees for 15 to 20 minutes (medium rare) or 20 to 25 minutes (medium well). To serve, pour sauce over steaks. Serve with additional sauce.


Nutritional Information:

1030 Calories (kcal); 60g Total Fat; (61% calories from fat); 19g Protein; 64g Carbohydrate; 155mg Cholesterol; 5425mg Sodium

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