Title: Roasted Fillet of Beef with Rosemary Au Jus
Categories: Polkadot Faylen Beef Sauce
Yield: 1 Servings

1		Whole fillet, peeled of surface fat and silver skin removed
1	c	Soy sauce
1/2	c	Balsamic vinegar
4	tb	Worcestershire sauce
4	tb	A-1 sauce
5	tb	Sherry
6		Cloves garlic fresh ground pepper
ROSEMARY AU JUS
2		Red onions, sliced
2	tb	Dried rosemary
3	tb	Reserved marinade
3	tb	Sherry
		Pepper
		Chopped parsley for garnish
3	tb	Corn starch mixed with
6	tb	Beef stock
2	cn	Low-salt 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 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 mixture, cook for 1 minute. Serve over fillet.

Source: Jeff Schneekloth, Kings Cookingstudio course

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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