Roasted Filet Of Beef with Rosemary Au Jus
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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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
How to Make Roasted Filet Of Beef with Rosemary Au Jus
- 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.
