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