1 whole beef fillet (1.5 kg) port or red wine black pepper crushed garlic approx. 4 oz butter
Rub the beef with garlic and fresh-ground black pepper. Marinade overnight in port or red wine, turning occasionally.
Prior to cooking, pour off the marinade.
Place large "dobs" of butter on top of the fillet and cook in a moderate oven for about one hour, or until as cooked as desired. Baste every 15 minutes.
Serve with Red Pepper Bernaise sauce.