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Roast Tenderloin of Beef
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Roast Tenderloin of Beef Recipe courtesy of Gourmet Magazine | |
4 to 41/2 pound | trimmed filet mignon, tied at room temperature |
2 tablespoons | minced fresh rosemary, crumbled |
2 tablespoons | thyme leaves, crumbled |
1 tablespoon | dried rosemary, alternative |
1 tablespoon | thyme leaves, crumbled |
1 tablespoon | finely minced garlic |
2 teaspoons | cracked black pepper, or to taste |
1 1/2 teaspoons | kosher salt, or to taste |
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. For the sauce: | |
2/3 cup | minced shallots |
2/3 cup plus 3 tablespoons | Madeira |
1 1/2 teaspoons | minced fresh rosemary, crumbled |
1 1/2 teaspoons | thyme leaves, crumbled |
1/2 teaspoon | dried rosemary, alternative |
1/2 teaspoon | thyme leaves, crumbled |
1 | bay leaf |
3 cups | beef stock or broth |
1 tablespoon | tomato paste |
2 tablespoons | arrowroot |
cornstarch, alternative |
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