Categories: 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.