Instructions: There are several ways to make this delicious filet successfully. You can grill it, or you can prepare it entirely in your oven. It can be started in the oven and finished on the grill, or grilled first, then finished under the broiler. However you make it, youll get raves and applause.

At least 2 but not more than 24 hours before you plan to serve dinner, wipe the beef and place it in a non-reactive bowl or deep-sided pan. Mix the marinade ingredients together and pour it over the meat. Turn the meat over several times in the marinade, cover and refrigerate. Turn and baste the meat several times, until you are ready to prepare the meat for cooking.

Preheat your grill well ahead of cooking time (at least 15 to 20 minutes), following the manufacturers instructions. When the fire is ready (coals are white hot but not blazing) drain the meat well, and dry it completely with paper towels. Rub beef with the butter, then season generously with salt and pepper.

Place on the grill 2 to 3 inches above the heat source. Sear for 3 to 4 minutes on each of the 4 sides. Raise the grill, or move meat to the cooler side of the fire, and cook it for 20 to 30 more minutes.

2a. (Alternate Oven Method) - Place in preheated 425 degree oven to sear the filet. Then reduce heat to 350 degrees F. and continue to roast for 35 to 40 minutes. Turn the beef several times while it is cooking, and baste each time with the accumulating pan juices (or 1/2 cup brown stock).]

Meanwhile, prepare the topping: Place the bread in a food processor fitted with the metal blade and process to fine crumbs. Add the herbs and garlic and process until well blended. For an even finer texture, force the crumbs through a tamis or fine mesh sieve. Season to taste with salt and white pepper and set aside.

Remove the filet from heat source. Place the meat on a large, warmed platter and tent it with aluminum foil. Turn off the oven and place the beef in the oven with the door ajar. Let it rest for at least 25 minutes (up to 1 hour).

(Grill Method] Prepare the sauce: Combine the reserved marinade with 1/2 cup cold water in a saucepan. Bring to a boil. Reduce by half. Add the Madeira.

Lower the heat and cook until reduced by half (5 to 7 minutes). Taste for seasoning and pour into a warmed sauceboat. Set aside and keep warm.

5a. [Oven Method] Prepare the sauce: Degrease the pan drippings and place the roasting pan over moderate heat. Add the reserved marinade with 1/2 cup cold water and deglaze the pan, scraping up any bits that cling to the bottom. Add the Madeira. Lower the heat and cook until reduced by half (5 to 7 minutes).

Taste for seasoning and pour into a warmed sauceboat. Set aside and keep warm.

To finish the filet: [Preheat the broiler.] With your hands, spread a thin, even layer of the parsley-crumb topping all over the beef. Return filet to grill and brown the crust on all four sides - 6 to 10 minutes in all. Remove from grill and carve. Pass the sauce separately. [Place the meat about 3 inches from the source of heat in the broiler, and broil, turning, until the crust is golden brown, about 6 minutes total. Watch carefully and DO NOT let it burn! Remove from the oven and carve. Serve with the sauce.]

Teachers Tip: This can be a really elegant dish, so plan your accompaniments according with the mood you wish to achieve. Either a rice pilau or a potato gratin would be a worthy partner. A simple buttered green vegetable, such as fresh green beans, adds color and texture to the plate.

Wine Tip: Although this dinner deserves the best red wine you can afford, and my personal choice would be a Clos de Vougeot from Burgundy, or a Willamette Valley (Oregon) Pinot Noir, this IS summertime. That leads me to recommend a luscious and fruity rose. There are many great - and very affordable -roses from France, California, Spain, Portugal. (Although roses may be pink, they bear little taste resemblance to the icky-sweet white zinfandel.)

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