Roasted Fillet of Beef with Rosemary Au Jus

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Title: Roasted Fillet of Beef with Rosemary Au Jus
Categories: Polkadot, Faylen, Beef, Sauces
Yield: 1 Servings

1 Whole fillet, peeled of
-surface
-fat and silver skin
-removed
1 c Soy sauce
1/2 c Balsamic vinegar
4 tb Worcestershire sauce
4 tb A-1 sauce
5 tb Sherry
6 Cloves garlic
-fresh ground pepper

MMMMM----------------------ROSEMARY AU JUS---------------------------
2 Red onions, sliced
2 tb Dried rosemary
3 tb Reserved marinade
3 tb Sherry
Pepper
Chopped parsley for
-garnish
3 tb Corn starch mixed with
6 tb Beef stock
2 cn Low-salt beef stock

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

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