| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Polkadot, Faylen, Beef, 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 |
tb |
Worcestershire sauce |
| 4 |
tb |
A-1 sauce |
| 5 |
tb |
Sherry |
| 6 |
|
Cloves garlic fresh ground pepper |
| 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 |
INSTRUCTIONS
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 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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