Roasted Fillet of Beef with Rosemary Au Jus
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, filet mignon
|
*
|
| 1 | cup |
soy sauce, tamari
|
|
| ½ | cup |
balsamic vinegar
|
|
| 4 | tablespoons |
worcestershire sauce
|
|
| 5 | tablespoons |
sherry
|
|
| 6 | cloves |
garlic
|
|
| 2 | each |
red onion
sliced |
|
| 2 | tablespoons |
rosemary leaves
dried |
|
| 3 | tablespoons |
sherry
|
|
| 3 | tablespoons |
cornstarch
|
|
| 6 | tablespoons |
beef stock
prefer veal stock if possible |
|
| 2 | cans |
beef stock
prefer veal stock if possible |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, filet mignon
|
*
|
| 237 | ml |
soy sauce, tamari
|
|
| 118 | ml |
balsamic vinegar
|
|
| 6E+1 | ml |
worcestershire sauce
|
|
| 75 | ml |
sherry
|
|
| 6 | cloves |
garlic
|
|
| 2 | each |
red onion
sliced |
|
| 3E+1 | ml |
rosemary leaves
dried |
|
| 45 | ml |
sherry
|
|
| 45 | ml |
cornstarch
|
|
| 9E+1 | ml |
beef stock
prefer veal stock if possible |
|
| 2 | cans |
beef stock
prefer veal stock if possible |
*
|
Directions
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℉ (200℃). oven until the temperature reaches 125 degrees.
This will take approximately ½ hour.
Remove from oven and let rest, covered with foil, for ½ hour.
Rosemary Au Jus Sauté 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.
