Out of This World Beef Tenderloin

• 3 garlic cloves
• 1 12 teaspoons season salt
• 14 teaspoon pepper
• 64 ounces beef tenderloin steaks, 1 inch
• 6 tablespoons butter
• 2 tablespoons brandy
• 3 tablespoons flour
• 2 teaspoons tomato paste
• 34 cup dry red wine
• 1 cup chicken broth
• 12 cup beef broth
• 12 cup water
• 14 teaspoon Worcestershire sauce
• 2 tablespoons currant jelly
• 12 lb fresh mushrooms, sliced

1. Pour brandy in saute pan.
2. Add butter and then the flour - stir.
3. Reduce heat until it's a golden color.
4. Stir in tomato paste and rest of garlic - it will look thick and grainy.
5. Remove from heat.
6. Whisk in wine, chicken broth, beef broth and water.
7. Bring to a boil and reduce heat and simmer for 10 minutes.
8. Add worcestershire and jelly.
9. When jelly melts, add mushrooms.
10. Let it cool a little - a few minutes - pour over steaks.
11. You can refrigerate it until you are ready to cook it - let it come to room temp before placing in the oven.
12. Bake uncovered at 400 for 15-20 (rare) or 20-25 (med/medium well) minutes.
13. Serve with wild rice (Uncle Ben's is a great match) and asparagus or spinach, etc -- .

garlic, season salt, pepper, tenderloin, butter, brandy, flour, tomato paste, red wine, chicken broth, beef broth, water, worcestershire sauce, currant jelly, mushrooms

Taken from www.food.com/recipe/out-of-this-world-beef-tenderloin-154924 (may not work)