Cheryl Sides, a dear friend from Abita Springs, Louisiana, gave me this recipe, saying that it was one of the best entrées she had ever tasted, and before I had the opportunity to try the recipe, Carol Hardison of Ridgeland brought the Fillets of Beef to my house for a dinner. Cheryl was correct in her evaluation: the recipe is easy (with much of the preparation done the day before), it serves a large group, and it is truly marvelous. The drippings that stick to the bottom of the pan when you brown the fillets become the essence of a delicious sauce, so do not use a nonstick pan. Allow space between the meat in the pan while sautéing, as well as in the casserole, so the fillets brown well.
OVEN FILLETS OF BEEF
16 beef fillets (6 to 8 ounces each, 1 inch thick)
1 tablespoon seasoned salt
½ tablespoon pepper
1 stick plus 2 tablespoons butter, divided
2 tablespoons brandy
3 tablespoons all-purpose flour
2 teaspoons tomato paste
1 teaspoon crushed garlic
¾ cup dry red wine
2 cups chicken broth
½ cup beef broth
½ cup water
½ teaspoon Worcestershire sauce
2 tablespoons currant jelly
½ pound mushrooms, sliced
Rub seasoned salt and pepper on both sides of each fillet. Heat 2 tablespoons butter in a large, heavy skillet, and sauté 6 fillets at a time over medium-high heat until brown on each side, but still raw in the middle. Do not crowd. If butter begins to burn, reduce heat slightly. Divide browned fillets between two 9×13-inch casseroles; leaving 1-inch space between. Deglaze pan drippings with brandy by cooking over medium heat, stirring constantly, scraping brown bits from bottom of pan. Add remaining butter. When melted, stir in flour. Reduce heat to low and cook, stirring constantly until mixture is golden. Stir in tomato paste and garlic (mixture will be thick and grainy). Remove pan from heat and whisk in wine, chicken broth, beef broth, and water. Return to medium 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 and current jelly. When jelly has melted, stir in mushrooms. Sauce should be coating consistency. If too thick, thin with water. Cool completely. Pour sauce halfway up over steaks in casseroles; refrigerate any remaining sauce. Cover casseroles with foil and refrigerate overnight. Bring to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake uncovered for 15-20 minutes for medium rare, 20-25 minutes for medium to medium-well done. (If baking two casseroles in one oven, rotate halfway through the baking time.) Heat remaining sauce and serve with fillets.
Yield: 16 servings
