Marinated Filet Mignon

Brennan's Steakhouse Recipe

Serves 4

4 (14 oz.) filets mignon
6 mushrooms, sliced
2 slices bacon, quartered
salt and pepper

1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
5 each cloves
1 cup brandy
1 cup burgundy wine
1 cup vegetable oil

1/2 cup butter
3 tablespoons flour
2 cups beef stock
1 cup marinade
16 whole mushrooms

Make two slits in each filet, about 3 inches long and not quite to the underside. Stuff these with slices of mushroom, bacon pieces and salt and pepper.

Make marinade in a large baking pan or dish by combining the peppercorns, bay leaves, allspice, cloves, brandy, burgundy and vegetable oil. Place prepared filets in this mixture and refrigerate for 24 hours or more.  Remove and drain filets, when ready to cook. Grill according to taste, rare, medium or well done.

To make a sauce to cover meat, melt the butter in a small saucepan. Stir in flour and brown. Blend in until smooth, the beef stock and marinade. Stir in mushrooms and heat through. Pour sauce over filets. Decorate with parsley and onion rings.

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