Archive for the 'Filet Mignon – make ahead' Category

Filet Mignon – make ahead

A company meal that you can make ahead is always a perfect way to entertain. The original recipe is for 16 portions. I have changed the recipe to serve 4. This is one of my son’s favorite birthday dinners and I can make it the day ahead.

Filet

 Filet Mignon with Potato Gratin and Creamed Spinach

 

Filet Mignon from Marlene Sorosky’s cookbook

4 Filet mignon steaks ( 6 to 8 ounces each) cut 1 inch thick

1/2  large clove of garlic

1/4  tablespoon seasoned salt

1/8  teaspoon seasoned pepper

1/4 stick of butter plus 1/2  tablespoon butter

1 tablespoons brandy

1 1/2  tablespoons all-purpose flour

1 teaspoon tomato paste

1/4  teaspoon crushed garlic

scant 1/2 cup dry red wine

1/2 cup chicken broth

1/4 cup beef broth

1/8 teaspoon Worcestershire sauce

1 tablespoon currant jelly

1/4 pound mushrooms, sliced

 

Place steaks on a work surface in a single layer.  In a small bowl, make a paste of the 1/2 clove of garlic  and the seasoned salt and pepper.  With hands, rub seasonings on both sides of steaks.  Heat 1/2  tablespoon butter in a large heavy skillet (NOT NONSTICK) until very hot. Saute the 4 steaks over moderately high heat until brown on each side but still raw in the middle. DO NOT CROWD. If butter begins to burn, reduce heat slightly. Put steaks in a 9 by 13 inch casserole; leave at least 1 inch space between steaks. Set aside.

Add 1 T brandy to skillet that you sauteed the steaks in.  Cook over moderate heat, stirring constantly, scraping up all brown bits which stick to the bottom of the pan.  Add 1/4 stick 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 1/4 teaspoon 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 approximately a third.  Stir in Worcestershire sauce and currant jelly.  When jelly has melted, stir in mushrooms.  Adjust seasonings.  Sauce should be coating consistency. If too thick, thin down with water, broth or wine. COOL COMPLETELY!

Then pour sauce over steaks in the casserole; sauce should NOT come more than halfway up the steaks.

May be rerigerated covered with foil overnight.

About 2 hours before serving, take casserole out of refrigerator and let come to room temperature.  Preheat oven to 400.  Bake uncovered for 15 to 20 minutes, for medium rare.  When serving, spoon sauce from pans over steaks.


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