Roasted Filet Of Beef With Rosemary Au Jus Recipe

No Photo

Have you made this?

 Share your own photo!

Roasted Filet Of Beef with Rosemary Au Jus

Kitchen Crew

By




Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Ingredients

1
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
sherry
6
garlic cloves
freshly ground black pepper
2
red onions, sliced
2 Tbsp
dried rosemary leaves
3 Tbsp
reserved marinade
3 Tbsp
sherry
pepper to taste
parsley, fresh and chopped
3 Tbsp
cornstarch
6 Tbsp
beef stock
2 can(s)
beef stock

Directions Step-By-Step

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 filet in a 400 degree oven until the temperature reaches 125 degrees.
4
This will take approximately 1/2 hour.
5
Remove from oven and let rest, covered with foil, for 1/2 hour.
6
Rosemary au jus: saute the onions until well browned, about 15 minutes.
7
Add the rosemary, sherry and marinade, and bring to a boil.
8
Add the stock, bring to a boil, thicken with the corn starch and 6 tablespoons of beef stock mixture and cook for 1 minute.
9
Serve over filet.

About this Recipe

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