INGREDIENTS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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