Roasted Fillet of Beef with Rosemary Au Jus
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|1/2 cBalsamic vinegar|
|6 tbBeef stock|
|4 tbA-1 sauce|
|2 Red onions; sliced|
|2 tbDried Rosemary|
|4 tbWorcestershire Sauce|
|2 cnLow-salt beef stock|
|3 tbReserved marinade|
|ROSEMARY AU JUS|
|1 cSoy sauce|
|3 tbCorn starch; mixed with|
|1 Whole filletBeef; peeled of|
Roasted Fillet of Beef with Rosemary Au Jus Preparation
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
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