(RICH BROOKS') PERFECT PARTY STEAKS (Adapted from Pure and Simple cookbook)

8 filet mignon steaks (6-8 oz ea.) cut 1″ thick
2 garlic cloves, crushed + 1/2 tsp minced garlic
1/2 tsp seasoned salt
1/3 tsp seasoned pepper
1 TBSP + 1/2 stick unsalted butter
3 TBSP brandy
4 TBSP flour
2 1/2 tsp tomato paste
3/4 – 1 cup dry red wine
1 cup chicken broth
1/2 cup beef broth
1/4 tsp worcestershire sauce
2 1/2 TBSP currant jelly (or a bit less)
1/2 lb mushrooms, sliced

Place steaks on work surface. Make a paste of the 2 garlic cloves, salt and pepper.

Rub paste on both sides of the steaks.

Heat 1 TBSP butter in a large skillet until hot. Saute steaks over medium high heat until brown on each side, but still raw in the center. Don’t crowd. If butter begins to burn, reduce heat.

Place steaks in a 9×13 glass dish.

Add brandy to the skillet.

Cook over medium heat stirring constantly and scraping the bottom of the pan. Add 1/2 stick butter; when melted and foaming, stir in flour.

Reduce heat. Cook and stir until mixture is golden. Stir in tomato paste and 1/2 tsp garlic. Mixture will be thick and grainy. Remove pan from heat and whisk in wine and broths.

Bring to a boil. Reduce heat; simmer 10 minutes until reduced by 1/3, stirring occassionally. Stir in worcestershire and jelly. When jelly melts, stir in mushrooms.

Adjust seasonings. Sauce should be of coating consistency; if too thick, thin with wine. Cool completely. Pour over steaks.

Cover and refrigerate overnight. Bring to room temperature. Preheat oven to 400 degrees F. Pour sauce into a saucepan and heat just to boiling.

Pour sauce over steaks in the casserole. Bake, uncovered, 15-20 minutes for med-rare and 20-25 minutes for med – med well. When serving, spoon sauce from pan over steaks. Serves 8.

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