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1
Make marinade: In a large jar with a tight-fitting lid combine marinade ingredients with salt and pepper to taste and shake until combined well.
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2
In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible.
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3
Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl.
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4
Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight.
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5
Let fillet stand at room temperature 30 minutes before grilling.
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6
Prepare grill.
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7
Grill fillet on an oiled rack set about 5 to 6 inches over glowing coals, turning every 5 minutes to evenly sear all sides, until it registers 130 to 135 degrees on a meat thermometer, about 25 to 30 minutes, for medium-rare.
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8
(Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500 degree oven approximately the same amount of time).
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9
Transfer fillet to a cutting board and let stand 10 minutes.
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10
Slice fillet and serve with vinaigrette.
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11
In a blender blend together all ingredients except oil until smooth.
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12
With motor running add oil in a stream with salt and pepper to taste and blend until emulsified.
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13
Vinaigrette may be made 1 day ahead and chilled, covered.
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14
Bring vinaigrette to room temperature and whisk before serving.
