Roasted Fillet of Beef with Rosemary Au Jus

Ready in 1h

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1 Whole fillet Beef; peeled of
6 Garlic
1/2 c Balsamic vinegar
6 tb Beef stock
4 tb A-1 sauce
2 Red onions; sliced
2 tb Dried Rosemary
4 tb Worcestershire Sauce
5 tb Sherry
parsley; Chopped
2 cn Low-salt beef stock
3 tb Reserved marinade
3 tb Sherry
1 c Soy sauce
3 tb Corn starch; mixed with

Original recipe makes 1



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

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Calories Per Serving: 866 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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