Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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