Roast tenderloin of beef

8 Servings

Ingredients

QuantityIngredient
4poundsTo 4 1/2 pound trimmed filet
Mignon,
Tied at room temperature
2tablespoonsMinced fresh rosemary
And thyme leaves, or
1tablespoonDried rosemary and thyme
Leaves,crumbled
1tablespoonFinely minced garlic
2teaspoonsCracked black pepper, or to
Taste
teaspoonKosher salt, or to taste
For the sauce----
cupMinced shallots
cupPlus 3 tablespoons Madeira
teaspoonEach minced fresh rosemary
And thyme leaves, or
½teaspoonEach dried rosemary and
Thyme leaves, crumbled
1Bay leaf
3cupsBeef stock or broth
1tablespoonTomato paste
2tablespoonsArrowroot or cornstarch

Directions

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.