roast tenderloin of beef

8 Servings
4 pounds To 4 1/2 pound trimmed filet
  Tied at room temperature
2 tablespoons Minced fresh rosemary
  And thyme leaves, or
1 tablespoon Dried rosemary and thyme
1 tablespoon Finely minced garlic
2 teaspoons Cracked black pepper, or to
1½ teaspoon Kosher salt, or to taste
  For the sauce----
⅔ cup Minced shallots
⅔ cup Plus 3 tablespoons Madeira
1½ teaspoon Each minced fresh rosemary
  And thyme leaves, or
½ teaspoon Each dried rosemary and
  Thyme leaves, crumbled
Bay leaf
3 cups Beef stock or broth
1 tablespoon Tomato paste
2 tablespoons Arrowroot or cornstarch

Preheat oven to 525 degrees F. Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.

Make the sauce: In a saucepan combine the shallots, ⅔ cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to ⅓ cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.

In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat.

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