Roast tenderloin of beef
8 Servings
Ingredients
| Quantity | 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 |
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.