Roasted Fillet of Beef with Rosemary Au Jus
- 1 each beef, filet mignon
- 1 cup soy sauce, tamari
- 1/2 cup balsamic vinegar
- 4 tablespoons worcestershire sauce
- 5 tablespoons sherry
- 6 cloves garlic
- 2 each red onion sliced
- 2 tablespoons rosemary leaves dried
- 3 tablespoons sherry
- 3 tablespoons cornstarch
- 6 tablespoons beef stock prefer veal stock if possible
- 2 cans beef stock prefer veal stock if possible
- 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 400F (200C).
- 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.
beef, soy sauce, balsamic vinegar, worcestershire sauce, sherry, garlic, red onion, rosemary, sherry, cornstarch, beef stock prefer, beef stock
Taken from recipeland.com/recipe/v/roasted-fillet-of-beef-rosemary-45533 (may not work)