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Herbed Beef Fillet

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HERBED BEEF FILLET
 Categories: Meats, Main dish, Sauces
      Yield: 10 Servings
 
      1    Beef Fillet; About 5 Pounds
    1/2 c  (1 Stick) Butter
      1 tb Minced Fresh Tarragon; OR
      1 ts Dried Tarragon; Crushed
      1 tb Minced Fresh Chervil; OR
      1 ts Dried Chervil; Crushed
      1 tb Minced Shallots Or Scallions
      2 tb Dry White Wine
      2 tb White Wine Vinegar
 
  Buy a prime fillet, if possible, and fold under and tie the tail to
  form a roast of uniform thickness. Melt the butter in a small
  saucepan. Stir in the tarragon, chervil, and shallots or scallions.
  Cook over very low heat for a minute or two.  Slowly stir in the wine
  and vinegar and heat slowly. Place the meat on a tray and brush with
  the herbed butter. Let stand at room temperature for 1 hour, brushing
  with the sauce 2 or 3 times more. Remove the meat from the tray and
  pour any sauce remaining on the tray into the saucepan with the
  remaining sauce. Brown the fillet over the coals on all sides for
  about 10 minutes, watching carefully to prevent any fire flareups.
  Move the meat to the edge of the grill or cover the grill and adjust
  the dampers to maintain slow steady heat. Grill 15 to 20 minutes
  longer or until the fillet is done as desired. Heat the remaining
  sauce at the edge of the grill and serve with the sliced fillet.
 
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