Roasted Fillet Of Beef With Rosemary Au Jus

Recipe Ingredients

1		Fillet - peeled of fat and silver skin
1 cup	237ml	Soy sauce
1/2 cup	118ml	Balsamic vinegar
4 tablespoons	60ml	Worcestershire sauce
4 tablespoons	60ml	A-1 sauce
5 tablespoons	75ml	Sherry
6		Garlic - fresh ground pepper
		Rosemary Au Jus
2		Red onions - sliced
2 tablespoons	30ml	Dried rosemary
3 tablespoons	45ml	Reserved marinade
3 tablespoons	45ml	Sherry
		Pepper
		Parsley chopped for - garnish
3 tablespoons	45ml	Corn starch mixed with
6 tablespoons	90ml	Beef stock
2		Low-salt beef stock

Recipe Instructions

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 125F. 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 Cooking Studio

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