Grand Marnier Roast Filet Of Beef

8-12 shallots, peeled
2 tablespoons unsalted butter
1/4 lb Shitake mushrooms, sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/3 cup Grand Marnier
2 1/2 cups beef broth
1 tablespoon tomato paste
3 tablespoons each: sugar and red wine vinegar
1/2 cup orange juice
4 teaspoons arrowroot dissolved in 2 Tbsp Grand Marnier
lemon juice to taste

A cheesecloth bag, tied, containing 1 teaspoon dried thyme, 1 bay leaf, 8 peppercorns, 3 cloves, and 2 strips orange rind
6 filets seasoned with salt and pepper.

In a saucepan set over moderate heat cook the shallots in the butter until golden. Add the mushrooms and cook, stirring, for 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and Grand Marnier and boil 1 minute. Add the beef broth, the cheesecloth bag, and tomato paste and simmer the mixture for 30 minutes. In a small saucepan combine the sugar and vinegar, cook the mixture, stirring, until it is syrupy, and stir in the orange juice. Cook, stirring, until caramel is dissolved and add to the sauce. Bring the sauce to a boil, add the arrowroot mixture, and simmer, stirring, until thickened. Remove the cheesecloth bag. Add lemon juice and salt and pepper. (The sauce takes about 1-1/2 hours and can be made ahead of time.)

Brown the filets under a preheated broiler, reduce the oven temperature to 450 degrees, and roast the filets until done as desired. Serve with the sauce. Serves 6.