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 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
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