Fillets of Beef Chasseur

Place steaks on a work surface in a single layer.With hands,rub seasonings on both sides of steaks.Heat 2 tbs butter in a large,heavy skillet (not non-stick) until very hot. Saute 6 steaks at a time over moderate 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 steaks between two 9x13 inch casseroles; leave at least 1 inch space between steaks.

Add brandy to skillet.Cook over moderate heat,stirring constantly,scraping up all brown bits.Add 1 stick butter;when melted and foamy,stir in the flour.Reduce heat to low and cook,stirring constantly,until mixture is golden.Stir in tomato paste and 1 tsp garlic;the mixture will be thick and grainy.Remove pan from heat and whisk in wine,chicken broth,and beef broth.Return to moderate 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 sauce and currant jelly.When jelly has melted,stir in mushrooms.Adjust seasonings.Sauce should be coating consistency.If too thick,thin down with water,broth or wine.Cool completely.Pour over steaks in casseroles;sauce should not come more than half-way up the steaks.

May be refrigerated covered with foil overnight.Before serving,bring to room temperature,about 2 hours.Preheat oven to 400 degrees.Bake uncovered for 15-20 minutes for medium rare, rotate them halfway through the baking time.