Roast Tenderloin Of Beef

* Exported from MasterCook II *

ROAST TENDERLOIN OF BEEF

Recipe By : COOKING LIVE SHOW #CL8784
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 to 4 1/2 pou trimmed filet mignon, tied at room tempera
2 tablespoons each minced fresh rosemary
and thyme leaves, or 1 tablespoon
each dried rosemary and thyme leaves,crumb
1 tablespoon finely minced garlic
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
For the sauce:
2/3 cup minced shallots
2/3 cup plus 3 tablespoons Madeira
1 1/2 teaspoons each minced fresh rosemary
and thyme leaves, or 1/2
teaspoon each dried rosemary and thyme lea
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, 2/3 cup of the
Madeira,
the thyme, rosemary and bay leaf and reduce the mixture to 1/3 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.

Yield: 8 servings

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