Roasted Filet Of Beef with Rosemary Au Jus

Roasted Filet Of Beef With Rosemary Au Jus

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  • 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
  • 6
    garlic cloves
  • ·
    freshly ground black pepper
  • 2
    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

How to Make Roasted Filet Of Beef with Rosemary Au Jus


  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.

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About Roasted Filet Of Beef with Rosemary Au Jus

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

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