Roasted Filet Of Beef With Rosemary Au Jus Recipes

ROASTED FILET OF BEEF WITH ROSEMARY AU JUS

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.

ROSEMARY BEEF FILLET

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.

FILET DE BOEUF ROTI AU JUS (ROASTED FILLET OF BEEF)

Steps:

• Preheat oven to 425 degrees.
• Sprinkle meat on all sides with salt and pepper. Rub with oil.
• Place beef in small, shallow roasting pan and put it in oven. Bake 20 minutes, turning once or twice as it roasts.
• Pour off fat from the pan and add butter to the pan. Continue baking three to five minutes.
• Remove roast from oven and remove the strings. Cover with a light layer of foil and let stand in a warm place about 10 minutes. Serve sliced with the pan liquid.

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.