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Ingredients
- 4 x Filets, 14 ounce. each
- 6 x Mushrooms,sliced
- 2 slc bacon, quartered Salt and pepper
- 1 tsp Crushed black peppercorns
- 3 x Bay leaves
- 1/2 tsp Allspice
- 5 x Cloves
- 1 c. Brandy
- 1 c. Burgundy
- 1 c. Vegetable oil
- 1/2 c. Butter
- 3 Tbsp. Flour
- 2 c. Beef stock
- 1 c. Marinade
- 16 whl mushrooms
Directions
- Make two slits in each filet,about 3" long and not quite to the underside.Stuff these with slices of mushroom,bacon pcs and salt and pepper.Make marinade in a 9 x 9 x 3" pan or possibly dish by combining the peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable oil.Place prepared filets in this mix and chill for 24 hrs or possibly more. Remove and drain filets,when ready to cook.Grill according to taste,rare,medium or possibly well done.To make a sauce to cover meat,heat the 1/2 c. butter in a small saucepan.Stir in flour and brown. Blend in till smooth,the beef stock and 1 c. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 4 servings | |
| Calories 1007 | |
| Calories from Fat 753 | 75% |
| Total Fat 85.15g | 106% |
| Saturated Fat 21.12g | 84% |
| Trans Fat 1.41g | |
| Cholesterol 71mg | 24% |
| Sodium 852mg | 36% |
| Potassium 531mg | 15% |
| Total Carbs 15.29g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.29g | 2% |
| Protein 7.69g | 12% |
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