1 lg. fillet of beef, trimmed of all fat
1 c. soy sauce (reduced sodium)
1 c. olive oil or peanut oil
1 c. sherry
6 cloves garlic, chopped
1 tsp. Tabasco
Dash of freshly ground pepper

Marinate the fillet in the rest of the ingredients for 24 hours in the refrigerator, turning several times. Remove and dry. Put broiling rack on a pan covered with aluminum foil. Roast at 475 degrees for 25 minutes for very rare, 28 to 30 minutes for rare. Baste with marinade 3 or 4 times during the roasting. Allow to cool; if possible, do not refrigerate. Slice and arrange on a platter with watercress and tiny cherry tomatoes. This should be eaten the day it is roasted, does not keep well in the refrigerator because it takes on a strong taste.