BEEF CHASSEUR – TWO WAYS

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#1

  • 2 # beef tenderloin
    cut into 2 oz. pieces.  Salt and
    pepper.  Flour medallions and sauté in
    butter and oil for 2-3 minutes each side.
    In a skillet lightly sauté

 1 t. chopped garlic

1 t. chopped shallots

  • Add:  1 # fresh mushrooms

  •             1 # fresh tomatoes peeled and chopped

  •             1 t. tarragon

  •             ½ cup burgundy

  •             2 T. chopped parsley

Cook 2-3 minutes more.  Add Madeira sauce.

Madeira sauce:

  • 1 # mushrooms

  • 6 green onions
    chopped

  • 1 can beef bouillon

  • ½ c. Madeira wine

  • 5 T. flour

 #2

  •  16 six oz. filets

  • 2 large cloves garlic

  • 1 T. seasoned salt

  • ½ t. pepper

 Make a paste of the
garlic and seasonings and rub steaks. Sauté steaks in 2 T. butter. Divide
steaks into two casseroles leaving 1 inch between the pieces.  Pour sauce over steaks and refrigerate  overnight.  Bring to room temperature for
2 hours.  Bake uncovered 15-20 minutes
for medium rare.

 Sauce:  Use steak sauté pan

  • 4 T. brandy

  • ¼ lb. butter

  • 6 T. flour

  • 4 t. tomato paste

  • 1 t. crushed garlic

  • 1 ½ c. dry red wine

  • 2 c. chicken broth

  • 1 c. beef broth

  • 4 T. currant jelly

  • 1 # mushrooms

    Add brandy to steak skillet.  Add butter, flour, tomato paste
    and garlic.  Stir well over medium heat.  Wisk in wine, and broths.  Simmer until reduced 1/3.  Stir in jelly and mushrooms.  Pour over steaks.