Roasted Filet Of Beef with Rosemary Au Jus
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
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Ingredients
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1filet, whole, peeled of surface fat and silver skin
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1 csoy sauce
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1/2 cbalsamic vinegar
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4 Tbspworcestershire sauce
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4 Tbspsteak sauce
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5 Tbspsherry
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6garlic cloves
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·freshly ground black pepper
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2red onions, sliced
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2 Tbspdried rosemary leaves
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3 Tbspreserved marinade
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3 Tbspsherry
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·pepper to taste
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·parsley, fresh and chopped
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3 Tbspcornstarch
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6 Tbspbeef stock
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2 can(s)beef stock
How to Make Roasted Filet Of Beef with Rosemary Au Jus
- 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.
