1 lg. fillet of beef, 6 1/2 to 8 lbs. trimmed of all fat

MARINATE:

1 c. soy sauce
1 c. olive oil
1 c. sherry
6 garlic cloves, chopped
1 tsp. Tabasco
Dash of pepper

Marinate 24 hours turning several times. Remove from marinate and dry (blot with paper towels). Rub with oil and bake on a broiling rack in oven. Add a little water to the bottom of the pan to keep grease from splattering. Bake at 4725 degrees for 25 minutes very rare or 28 to 30 minutes for rare. Baste 3 or 4 times during baking with the marinate. Allow to rest before cutting, 20 to 30 minutes.

MADEIRA SAUCE:

2 tbsp. butter
2 shallots, chopped fine
1/2 lb. mushrooms, sliced
1 tbsp. tomato paste
1 tsp. Bovril (meat glaze)
1 clove garlic
1/2 c. red wine
1/4 c. Madeira wine
2 c. chicken stock
2 tbsp. chopped parsley
1 bay leaf
2 tbsp. red currant jelly

Melt butter and add the shallots and garlic. Saute until soft, then add mushrooms. Stir a few minute and add tomato paste and bovril. Cook a minute and add wine and stock. Add parsley, bay leaf and jelly. Cover and cook over low heat for about a half an hour. For a thicker sauce, add 2 tablespoons of arrow root dissolved in 1/4 cup of cold water. Serves 8.