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