Roasted Filet Of Beef with Rosemary Au Jus

Name: Roasted Filet Of Beef with Rosemary Au Jus
Cuisine: French
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

Roasted Filet Of Beef With Rosemary Au Jus Recipe

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By Just A Pinch KitchenCrew

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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
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How to Make Roasted Filet Of Beef with Rosemary Au Jus

Step-by-Step

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 filet in a 400 degree 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 and 6 tablespoons of beef stock mixture and cook for 1 minute.
Serve over filet.