Barbequed Herbed Scotch Fillet of Beef

Trim any visible fat from the meat. Mix all the other ingredients together in a meat dish or shallow tray and roll the meat in this mixture to completely coat the surface. Cover with plastic wrap and keep in the refrigerator until needed (at least 3-4 hours). Heat the barbeque when you are ready to cook, and when hot turn off half the gas jets. Place the marinated meat on the grill, away from any direct heat, and close the barbeque lid. The meat will cook slowly with no direct heat, taking about an hour. Turn the meat 2 or 3 times during cooking. To test if the meat is cooked, with a nice rare interior, press the surface hard with your fingers. When it is not too springy, it will be ready. (Do not let it get beyond this stage as firm resistance indicates that the meat is overcooked and dry.) Remove from the barbeque and place on a serving platter covered with foil to rest for at least 20 minutes. Slice thinely and serve with mustards and salads.