astray recipes: Roast tenderloin of beef

Categories: Meats
Yield: 8 Servings

Measure	Ingredient
4 pounds	To 4 1/2 pound trimmed filet
	Mignon,
	Tied at room temperature
2 tablespoons	Minced fresh rosemary
	And thyme leaves, or
1 tablespoon	Dried rosemary and thyme
	Leaves,crumbled
1 tablespoon	Finely minced garlic
2 teaspoons	Cracked black pepper, or to
	Taste
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
1	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.

roast tenderloin of beef