ROASTED FILET OF BEEF WITH ROSEMARY AU JUS

Roasted Filet Of Beef with Rosemary Au Jus image

Provided by @MakeItYours

Categories Beef

Number Of Ingredients 17

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1 - filet, whole, peeled of surface fat and silver skin
6 tablespoon(s) beef stock
3 tablespoon(s) cornstarch
- parsley, fresh and chopped
- pepper to taste
3 tablespoon(s) sherry
3 tablespoon(s) reserved marinade
2 tablespoon(s) dried rosemary leaves
2 - red onions, sliced
- freshly ground black pepper
6 - garlic cloves
5 tablespoon(s) sherry
4 tablespoon(s) steak sauce
4 tablespoon(s) worcestershire sauce
1/2 cup(s) balsamic vinegar
1 cup(s) soy sauce
2 can(s) beef stock

Steps:

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.