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.
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