1 beef fillet -- about 4 1/2
pound
1/2 cup red wine
1/4 cup oil
1/4 cup onion -- minced
1 tablespoon herbes de provence or other
herb blend
-----mushroom sauce-----
2 tablespoon butter or margarine
2 tablespoon onion -- minced
2 cloves garlic -- minced
8 ounces fresh mushrooms -- cleaned
and sliced
1 teaspoon meat glaze -- (Bovril), or
1 teaspoon broth seasoning mix
reserved marinade for fillet
red wine or beef broth -- if
needed
Instructions:
Buy a prime grade fillet, if possible, and trim it well. Fold and
tie the tail to the meat to form a roast of uniform thickness (or
have the butcher do it for you). Place the meat in a plastic bag.
Mix the wine, oil, onion, and herbs, blending well. Pour over the
meat, close the bag tightly, and turn it to coat the meat with the
marinade. Place the bag in a dish and marinate the meat for 2 hours
at room temperature or overnight in the refrigerator. Drain the meat,
reserving the marinade. Grill the meat 4 inches above hot coals, turning
to brown on all sides. This takes about 10 minutes of undivided attention
so you can put out any flash fires. Add damp hickory chips or small
hickory sticks. Move the meat to the edge of the grill or cover the
grill and cook for 15 to 20 minutes longer for rare, 20 to 25 minutes
for medium rare. Slice and serve with the mushroom sauce. MUSHROOM
SAUCE: In a medium skillet, melt the butter and add the onion and
garlic, cooking until the onion is tender but not browned. Add the
mushrooms and cook, stirring gently now and then, until well saturated
with the butter and most of the juices cooked from the mushrooms have
evaporated. Stir in the meat glaze. Add the reserved marinade and,
if needed, a few tablespoons of wine or broth to make a light sauce.
Serve with the grilled fillet.
