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MARINATED FILET MIGNON

Category:    Beef
Yield:4 servings
 
      4    Filets, 14 oz. each                 1 c  Brandy
      6    Mushrooms,sliced                    1 c  Burgundy
      2    Slices bacon, quartered             1 c  Vegetable oil
           Salt and pepper                   1/2 c  Butter
      1 ts Crushed black peppercorns           3 tb Flour
      3    Bay leaves                          2 c  Beef stock
    1/2 ts Allspice                            1 c  Marinade
      5    Cloves                             16    Whole mushrooms
 
  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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