Roasted Filet Of Beef With Rosemary Au Jus Recipe

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Roasted Filet Of Beef with Rosemary Au Jus

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filet, whole, peeled of surface fat and silver skin
1 c
soy sauce
1/2 c
balsamic vinegar
4 Tbsp
worcestershire sauce
4 Tbsp
steak sauce
5 Tbsp
garlic cloves
freshly ground black pepper
red onions, sliced
2 Tbsp
dried rosemary leaves
3 Tbsp
reserved marinade
3 Tbsp
pepper to taste
parsley, fresh and chopped
3 Tbsp
6 Tbsp
beef stock
2 can(s)
beef stock


1Mix all ingredients for marinade.

2Let meat marinate overnight in the mixture, then remove meat, dry thoroughly, and reserve marinade for au jus.

3Roast the filet in a 400 degree oven until the temperature reaches 125 degrees.

4This will take approximately 1/2 hour.

5Remove from oven and let rest, covered with foil, for 1/2 hour.

6Rosemary au jus: saute the onions until well browned, about 15 minutes.

7Add the rosemary, sherry and marinade, and bring to a boil.

8Add the stock, bring to a boil, thicken with the corn starch and 6 tablespoons of beef stock mixture and cook for 1 minute.

9Serve over filet.

About this Recipe

Course/Dish: Beef, Roasts
Regional Style: French
Other Tag: Quick & Easy