INGREDIENTS

INSTRUCTIONS

MUSHROOM SAUCE
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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