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

1. Mix all ingredients for marinade.
2. Let meat marinate overnight in the mixture, then remove meat, dry thoroughly, and reserve marinade for au jus.
3. Roast the fillet in a 400F (200C).
4. oven until the temperature reaches 125 degrees.
5. This will take approximately 1/2 hour.
6. Remove from oven and let rest, covered with foil, for 1/2 hour.
7. Rosemary Au Jus Saute the onions until well browned, about 15 minutes.
8. Add the rosemary, sherry, and marinade, and bring to a boil.
9. Add the stock, bring to a boil, thicken with the corn starch mixture, cook for 1 minute.
10. 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)