| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
New Orleans |
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
Filets, 14 oz. each |
| 6 |
|
Mushrooms,sliced |
| 2 |
|
Slices bacon, quartered |
|
|
Salt and pepper |
| 1 |
ts |
Crushed black peppercorns |
| 3 |
|
Bay leaves |
| 1/2 |
ts |
Allspice |
| 5 |
|
Cloves |
| 1 |
c |
Brandy |
| 1 |
c |
Burgundy |
| 1 |
c |
Vegetable oil |
| 1/2 |
c |
Butter |
| 3 |
tb |
Flour |
| 2 |
c |
Beef stock |
| 1 |
c |
Marinade |
| 16 |
|
Whole mushrooms |
INSTRUCTIONS
Make two slits in each filet,about 3" long and not quite to the
underside.Stuff these with slices of mushroom,bacon pieces and salt and
pepper.Make marinade in a 9 x 9 x 3" 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 1/2
cup butter in a small saucepan.Stir in flour and brown. Blend in until
smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat
through.Pour sauce over filets.Serves 4.Decorate with parsley and onion
rings. Recipe is from Brennan's Restaurant in New Orleans.
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