This is definitely one grilled beef recipe that will bring you mega-kudos! When done right, you will end up with a succulent grilled beef fillet that will be tender to cut, yet so flavorful that your guests will be asking for more. Since this recipe is geared towards 6 servings – ok, they are large servings – you will have plenty to share. Realize that the large servings are a reflection on how much they will crave your grilled beef fillets.As you know, Will Hackfor only brings the best grilled beef recipes and other recipes to you. So you can be confident that you will be delighted with any of the grilled beef recipes that you try here at Will Hackfor’s Food Blog!

Grilled Beef Fillet With Mushroom Sauce

Yield: 6 Servings

1 beef fillet, approximately 4 1/2 pounds

1/4 cup oil

1/4 cup Vandalia onions, minced

1/2 cup red wine

1 T Herbes de Provence (or – any other herb of your liking)

1 herb blend

********** MUSHROOM SAUCE  INGREDIENTS************

2 T butter (or margarine)

2 T onion, minced

8 oz. fresh mushrooms, sliced

2 cloves garlic, minced

1 t meat glaze

1 t broth seasoning mix

1/2 cup red wine or beef broth, if needed

Save the marinade for later use with the the griiled beef fillet.

********************BEEF FILLET PREPARATION*******************

Purchase a prime grade beef fillet, if at all possible, and trim it well. The prime grade beef fillet will turn out better, more succulent than the regular grade. Fold it and tie the tail to the meat to form a roast of uniform thickness. You can also have the butcher do it for you. Place the meat in a plastic bag. Mix the wine, oil, onion, and herbs, blending them well. Pour the blend over the meat, close the bag tightly, and turn it to coat the meat on both sides 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, preserving the marinade for later use.

Grill the meat approximately 4 inches above hot coals, turning to brown on all sides. The red wine may cause a flash fire, so be sure to pay close attention to the grilling process. This step should take about 10 minutes to complete. Add damp hickory chips or small hickory sticks. Move the meat to the edge of the grill or cover the grill and cook for an additional 15 to 20 minutes longer for rare, 20 to 25 minutes for medium rare. Slice and serve the grilled beef fillet with the mushroom sauce.

***************MUSHROOM SAUCE PREPARATION***************

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 are cooked from the mushrooms and have evaporated. Then, stir in the meat glaze. Add the leftover marinade from the beef fillet. Also, fro a unique flavor, ad a couple of tablespoons of wine or broth to make a light sauce for it. Serve over the grilled beef fillet or off to the side.

Serve with the grilled beef fillet and a side of vegetables, maybe some fresh citrus flavored asparagus.

After you have tried this recipe, make sure you come back and leave a comment for others that want to try the Grilled Beef Fillet with Mushroom Sauce! You can be sure that this is a great grilled beef recipe.