1 c. dry red wine
1 tbsp. chopped fresh thyme (or 1 tsp. dried)
1 piece filet of beef (about 3 lbs.)
Vegetable oil
Salt
Freshly ground black pepper
1 c. sliced shallots
3 tbsp. unsalted butter
1 1/2 lbs. mushrooms, sliced
Pinch ground cloves
1 tbsp. chopped parsley

Mix wine and thyme and marinate at room temperature for 3 to 4 hours, turning occasionally. Remove filet. Strain marinade; reserve 1/4 cup. Pat filet dry with paper towel. Rub with oil. Season well with salt and pepper. Place beef on a rack in a shallow pan; roast at 450 degrees about 30 to 45 minutes, depending on thickness. When filet is done, remove from the oven; cover with a tea towel. Let rest for 10 minutes. Meanwhile, Saute' shallot in 1 tablespoon oil and 1 tablespoon butter until translucent, about 5 minutes. Raise heat to high; stir in mushrooms. Saute' over high heat until mushrooms are tender about 5 minutes. Deglaze with reserved 1/4 cup marinade. Cook over high heat until almost all liquid has evaporated. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper and cloves. Stir in parsley and remaining 2 tablespoons butter. Slice meat, and serve with mushrooms. Approximately 6 to 8 servings.