fillet of beef

Beef fillet is the boneless tenderloin, which is
extremely tender. It is always cooked quickly and
never eaten well done. Fillet is expensive,
especially around the holidays, so find one on
sale, buy it, and freeze it. You'll be glad you
did. If that jar of horseradish in the refrigerator
is more than a few months old, it's time
to buy a new one.

8 to 10 pound beef tenderloin
1 tablespoon Tabasco
Beef Rub
1/4 cup olive oil
Horseradish Sauce

Preheat the grill to a medium heat.

Thread the beef with a long skewer from a
rotisserie and secure with the forks. Place
the meat on the grill and baste with olive
oil. Cook 35 to 40 minutes or until desired
doneness. Remove and let the meat rest 10
minutes before slicing. Serve with Horseradish
Sauce. Makes 8 to 10 servings.

BEEF RUB:
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried parsley
1/4 teaspoon nutmeg

Combine in a small bowl and mix well.

Trim all the fat from the tenderloin and slice
off the silver skin. Fold the thin end under so
the tenderloin is the same thickness on both ends.
Tie the tenderloin with butcher's twine every 2
to 3 inches (or have your butcher do it). Rub
the meat with the Tabasco and dry rub and
refrigerate for 24 hours.