Perfect Party Steaks

8 filet mignon steaks (6 to 8 ounces each), cut 1-inch thick
2 medium-sized cloves garlic, crushed, plus 1/2 teaspoon crushed garlic
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 tablespoon plus 1/2 stick unsalted butter
3 tablespoons brandy
4 tablespoons flour
2-1/2 teaspoons tomato paste
3/4 to 1 cup dry red wine
1 cup chicken broth
1/2 cup beef broth
1/4 teaspoon Worcestershire sauce
2-1/2 tablespoons currant jelly
1/2 pound mushrooms, sliced

Place steaks on work surface. Make a paste of the 2 garlic cloves, salt, and pepper; rub paste on both sides of steaks. Heat 1 tablespoon butter in large, heavy skillet until very hot. Saute steaks over moderately-high heat until brown on each side, but still raw in the center. Do not crowd. If butter begins to burn, reduce heat slightly. Place steaks in a casserole. Leave a little space between each steak. Add brandy to skillet. Cook over moderate heat, stirring constantly and scraping bottom of pan. Add 1/2 stick butter; when melted and foaming, stir in flour. Reduce heat. Cook and stir until mixture is golden. Stir in tomato paste and 1/2 teaspoon garlic. Mixture will be thick and grainy. Remove pan from heat and whisk in wine and both broths. Bring to boil. Reduce heat; simmer 10 minutes until reduced by one-third, stirring occasionally. Stir in Worcestershire and jelly. When jelly melts, stir in mushrooms. Adjust seasonings. Sauce should be of coating consistency; if too thick, thin with wine. Cool completely. Pour over steaks. Cover and refrigerate overnight. Bring to room temperature. Preheat oven to 400 degrees. Pour sauce into a saucepan and heat just to boiling. Pour sauce over steaks in the casserole. Bake, uncovered, 15 to 20 minutes for medium-rare and 20 to 25 minutes for medium-to medium-well. When serving, spoon sauce from pan over steaks. Serves 8.