Instructions: Place the meat in a large, wide dish. Slice 2 medium onions and lightly crush 2 bay leaves and 12 black peppercorns. Put them around the fillet, then add the red wine, olive oil, and Italian parsley. Marinate the fillet at cool room temperature for several hours or overnight, turning it several times.

Prepare the charcoal fire. Remove the fillet from the marinade and rub it with a little olive oil and salt and pepper. Fold the thin tail of the fillet toward the center and tie it securely to form a roll of even thickness.

Put the fillet over the hot coals. Cook the fillet for about 25 minutes, turning it 5 or 6 times for even cooking. The fillet is done when its internal temperature is 130 degrees or when the meat is firm yet springy when pressed lightly with a finger. Remove the fillet from the fire and cut off the strings.

Let the meat rest on a platter for 8 minutes, then carve it into 1cm slices on a slight diagonal.

Prepare sauce using red wine and meat juices or serve with Bearnaise sauce.

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