Roasted Fillet Of Beef With Rosemary Au Jus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Beef, Faylen, Polkadot, Sauces | 1 | Servings |
INGREDIENTS
| 1 | Whole fillet, peeled of | |
| surface | ||
| fat and silver skin | ||
| removed | ||
| 1 | c | Soy sauce |
| 1/2 | c | Balsamic vinegar |
| 4 | T | Worcestershire sauce |
| 4 | T | A-1 sauce |
| 5 | T | Sherry |
| 6 | Cloves garlic | |
| fresh ground pepper | ||
| 2 | Red onions, sliced | |
| 2 | T | Dried rosemary |
| 3 | T | Reserved marinade |
| 3 | T | Sherry |
| Pepper | ||
| Chopped parsley for | ||
| garnish | ||
| 3 | T | Corn starch mixed with |
| 6 | T | Beef stock |
| 2 | Low-salt beef stock |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 774
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 5.6mg
Sodium: 12076mg
Potassium: 1607.3mg
Carbohydrates: 127.1g
Fiber: 8.1g
Sugar: 33.6g
Protein: 23.8g