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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|Serving Size: 1 Serving (2291g)|
|Recipe Makes: 1|
|Calories from Fat: 37 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 8331.7mg||287 %|
|Potassium 2999.3mg||79 %|
|Total Carbohydrate 146.2g||43 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 135.4g|
|Protein 32.3g||46 %|
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Calories per serving: 866
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