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Receta Grilled Fillet With Mushroom Sauce
by Global Cookbook

Grilled Fillet With Mushroom Sauce
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Ingredientes

  • 1 x Beef Fillet, About 4 1/2 Pounds
  • 1/2 c. Red Wine
  • 1/4 c. Oil
  • 1/4 c. Onion, Chopped
  • 1 Tbsp. Herbes de Provence Or possibly Other Herb Blend
  • 2 Tbsp. Butter Or possibly Margarine
  • 2 Tbsp. Onion, Chopped
  • 2 x Cloves Garlic, Chopped
  • 8 ounce Fresh Mushrooms, Cleaned And Sliced
  • 1 tsp Meat Glaze (Bovril), Or possibly
  • 1 tsp Broth Seasoning Mix Reserved Marinade For Fillet Red Wine Or possibly Beef Broth, If Needed

Direcciones

  1. Buy a prime grade fillet, if possible, and trim it well. Fold and tie the tail to the meat to create a roast of uniform thickness (or possibly 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 hrs at room temperature or possibly overnight in the refrigerator. Drain the meat, reserving the marinade. Grill the meat 4 inches above warm coals, turning to brown on all sides. This takes about 10 min of undivided attention so you can put out any flash fires. Add in damp hickory chips or possibly small hickory sticks. Move the meat to the edge of the grill or possibly cover the grill and cook for 15 to 20 min longer for rare, 20 to 25 min for medium rare. Slice and serve with the mushroom sauce.
  2. MUSHROOM SAUCE:In a medium skillet, heat the butter and add in the onion and garlic, cooking till the onion is tender but not browned. Add in the mushrooms and cook, stirring gently now and then, till well saturated with the butter and most of the juices cooked from the mushrooms have evaporated. Stir in the meat glaze. Add in the reserved marinade and, if needed, a few Tbsp. of wine or possibly broth to make a light sauce. Serve with the grilled fillet.