Barbecue Garlic Beef Fillet

Ingredients
- 1 fillet of beef, about 1.25kg
- 4 cloves garlic, slivered

Marinade
- 3/4 cup Cabernet Sauvignon
- 1 Tbsp Dijon-style mustard
- 3 cloves garlic, crushed
- 3 Tbsp olive oil

Method
With the point of a sharp knife, make small slits in the beef, insert the slivered garlic. Place the beef in a plastic bag. Combine the wine, mustard and garlic then slowly whisk in the oil. Pour into the plastic bag and move the beef around so it is well coated in marinade.

Refrigerate for several hours or overnight. Turn occasionally.

Remove the beef from the marinade. Place under or over medium heat and grill or barbecue for about 8 minutes each side depending on the thickness of the meat. Baste occasionally with a little of the marinade.

If cooked in a barbecue oven, roast for about 20 minutes at 190 degrees C (this is how we usually do it).

Cover loosely with foil and stand for 5 minutes in a warm place before carving. This 'sets' the juices and makes the meat easier to cut. The marinade can be strained, boiled and served with the beef.

Serves about 6.

I think recipe was originally out of a leaflet from Foodtown (NZ supermarket).