Ingredients

• 8 filet mignon steaks
• 1 tablespoon crushed garlic
• 2 teaspoons tomato paste
• 1/2 tablespoon salt
• 1/4 teaspoon pepper
• 5 tablespoons butter, divided (1 + 4)
• 2 tablespoons brandy
• 3 tablespoons flour
• 3/4 cup 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 oz mushrooms, sliced

Instructions

1. Combine 1/2 of the garlic, salt, and pepper into a paste and rub on both sides of steaks

2. Heat 1 tablespoon butter in heavy skillet

3. Sear steaks about 2 minutes per side

4. Place in baking pans with at least 1 inch between steaks

5. For the sauce:

   • Deglaze skillet with brandy
   • Add 4 tablespoons butter until foamy
   • Add flour, stir until golden
   • Stir in tomato paste and garlic
   • Remove from heat and whisk in wine, broths, and water
   • Return to stove and boil, stirring constantly
   • Reduce heat and simmer uncovered until reduced by 1/3
   • Stir in Worcestershire sauce and jelly until smooth

6. Cool sauce completely and pour over steaks (not more than 1/2 way up sides)

7. Can refrigerate overnight and return to room temperature before cooking

8. Bake uncovered at 400°F:

   • 15-20 minutes for medium-rare
   • 20-25 minutes for medium-well

9. Spoon sauce over steak and serve with any extra sauce

Notes

• Makes 8 servings
• Can be prepared ahead and refrigerated overnight before cooking