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1
Combine marinade ingredients and brush over roast.
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2
Marinate for up to 12 hours, refrigerated.
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3
(Note: I make the marinade the day before and let sit refrigerated overnight-this will allow you to begin to marinate the beef in the morning and still marinate for the full 12 hours).
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4
Preheat grill to high and brush oil on the grill.
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5
Place the roast on the grill and sear each side for about 3 minutes per side.
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6
Turn off one burner and place the roast on that side.
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7
Close the grill and grill another 25 to 30 minutes for rare or longer until desired doneness.
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8
Place on board and let sit for 10 minutes.
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9
If not using tenderloin of beef then cook for 40 to 45 minutes with an ordinary 3 Lb roast of beef.
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10
Heat 2 tbsp (25 ml) of butter in skillet on medium-high heat, reserving remaining butter.
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11
Add shallots and saute until softened and slightly brown, about 3 minutes.
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12
Add sugar, cook 1 minute then add the red wine and balsamic vinegar.
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13
Reduce heat and cook for 10 minutes or until the wine is reduced to one Tbsp (15 ml).
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14
Add beef broth and simmer 10 to 15 minutes or until reduced by half, then remove from heat and whisk in the remaining butter piece by piece until the sauce thickens.
