Recipe - Roasted Fillet Of Beef With Rosemary Au Jus

1 Whole fillet, peeled of
surface
fat and silver skin
removed
1 cup Soy sauce
One half cup Balsamic vinegar
4 tablespoon Worcestershire sauce
4 tablespoon A1 sauce
5 tablespoon Sherry
6 Cloves garlic
fresh ground pepper

ROSEMARY AU JUS
2 Red onions, cut or sliced up
2 tablespoon Dried rosemary
3 tablespoon Reserved marinade
3 tablespoon Sherry
Pepper
Chopped parsley for
garnish
3 tablespoon Corn starch mixed with
6 tablespoon Beef stock
2 cn Lowsalt beef stock

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 fillet in a 400 degree oven until the temperature reaches 125
degrees. This will take approximately One half hour. Remove from oven and let
rest, covered with foil, for One half 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 mixture, cook for 1 minute. Serve over fillet.

Source: Jeff Schneekloth, Kings Cookingstudio course

* The Polka Dot Palace BBS 12018223627. Posted by FAYLEN

Posted to MCRecipe Digest V1 #704 by Lisa Clarke lisa@gaf.com on Aug 1,
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