16 beef fillets
2 lg. cloves garlic, crushed
1 tbsp. salt
1/2 tsp. pepper
1 stick + 2 tbsp. butter
4 tbsp. brandy
6 tbsp. flour
4 tsp. tomato paste
1 tsp. garlic, crushed
1 1/2 c. dry red wine
2 c. chicken broth
1 c. beef broth
1/2 tsp. worcestershire sauce
4 tbsp. currant jelly
1 pt. mushrooms, sliced

Place steaks on work surface. In small bowl, make paste of 2 cloves garlic, salt and pepper. Rub this seasoning on both sides of steaks. Heat 2 tablespoons butter in heavy skillet until very hot. Brown meat on each side, leaving 1" space between steaks. Remove steaks and place in a 9" x 13" dish. Add brandy to skillet, cook over medium heat scraping pan. Add 1 stick of butter. When melted and foamy, stir in flour. Reduce heat to low and stir constantly until mixture is golden. Stir in tomato paste and teaspoon of garlic. Remove pan from heat. Add chicken broth, wine and beef broth. Return to heat and bring to boil; stir. Reduce heat and simmer for 10 minutes, reducing liquid to approximately 1/3 of original amount. Stir in worcestershire sauce and jelly. When jelly is melted, stir in mushrooms.

Sauce should be coating consistency. If too thick, thin down with wine. Cool completely. Pour over steaks in casserole and refrigerate overnight (can be frozen). Bring to room temperature day of serving. Preheat oven to 400 degrees. Bake 15 to 20 minutes, uncovered, for medium rare.