Roasted Fillet of Beef with Rosemary Au Jus

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Roasted Fillet of Beef with Rosemary Au Jus Ingredients

1 Whole fillet, peeled of	2 tb Dried rosemary
1 c Soy sauce	3 tb Reserved marinade
1/2 c Balsamic vinegar	3 tb Sherry
4 tb Worcestershire sauce	Pepper
4 tb A-1 sauce	Chopped parsley for
5 tb Sherry	3 tb Corn starch mixed with
6 Cloves garlic	6 tb Beef stock
ROSEMARY AU JUS	2 cn Low-salt beef stock
2 Red onions, sliced

Instructions for Roasted Fillet of Beef with Rosemary Au Jus

Mix all ingredients for marinade. Let meat marinate overnight in the mixture, then remove meat, dry thoroughly, and reserve marinade for au jus. Roast the fillet in a 400 degree oven until the temperature reaches 125 degrees. This will take approximately 1/2 hour. Remove from oven and let rest, covered with foil, for 1/2 hour. Rosemary Au Jus Saute the onions until well browned, about 15 minutes. Add the rosemary, sherry, and marinade, and bring to a boil. Add the stock, bring to a boil, thicken with the corn starch mixture, cook for 1 minute. Serve over fillet. Source: Jeff Schneekloth, Kings Cookingstudio course * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN Posted to MC-Recipe Digest V1 #704 by Lisa Clarke on Aug 1, 9

Main Ingredient: BeefCuisine: Uncategorized