Tenderloin Chasseur

16 filets mignon, 6-8 ounces each

4 cloves garlic, crushed, divided

3 tablespoons Montreal steak seasoning (such as McCormick)

9 tablespoons butter, divided

4 tablespoons brandy

6 tablespoons flour

4 teaspoons tomato paste

1½ cups dry red wine

2 cups chicken broth

1 cup beef broth

½ teaspoon Worcestershire sauce

4 tablespoons currant jelly

1 pound white button mushrooms, sliced

One day ahead: Combine 3 of the crushed garlic cloves and seasoning mix and rub on both sides of steaks. In very large, heavy skillet melt 3 tablespoons of the butter and sauté steaks over high heat until brown, about 3 minutes per side. Add more butter as needed; do not crowd. Place steaks in two, 9- by 13-inch baking dishes leaving inch between.

Deglaze pan with brandy, scraping up browned bits. Add remaining butter; when foamy stir in flour and reduce heat. Whisk constantly until mixture is golden brown. Add reserved garlic clove, tomato paste, wine, chicken and beef broth. Bring to boil over moderate heat, stirring constantly for 10 minutes. Add Worcestershire, jelly and mushrooms, stirring to coat. Sauce may be thinned with wine if desired. Adjust seasoning. Pour cooled sauce over steaks, filling the dish no more than half way. Cover and refrigerate overnight. Reserve remaining sauce.

To finish: Two hours before serving remove from refrigerator so steaks reach room temperature. Heat oven to 400 degrees. Place uncovered pans in oven and bake 16-20 minutes for medium-rare, 20-25 minutes for medium well. Heat remaining sauce and pass.

Serves 16.

Cook's note: Recipe may be easily reduced to feed eight.