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Roast Tenderloin of Beef Recipe

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This recipe for Roast Tenderloin of Beef, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gourmet Magazine
Added: Saturday, March 1, 2008


4 - 4 1/2 lab. trimmed filet mignon
2 tbsp. each minced fresh rosemary and thyme leaves, or 1 tbsp. each dried rosemary and thyme leaves, crumbled
1 tbsp. finely minced garlic
2 tsp. cracked black pepper or to taste
1 1/2 tsp. kosher salt or to taste
2/3 c. minced shallots
2/3 c plus 3 tbsp. Madeira
1 1/2 tsp. each minced fresh rosemary and thyme leaves or 1/2 tsp. each dried rosemary and thyme leaves crumbled
1 bay leaf
3 c. beef stock or broth
1 tbsp. tomato paste
2 tbsp. cornstarch

Preheat oven to 525. 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 45-50 min. or until a meat thermometer inserted in the thickest part of the meat registers 130-140 for medium rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 min.
For the sauce: In a saucepan combine the shallots, 2/3 c. of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 c. Add the stock and tomato paste and simmer, stirring occasionally, for 20 min.
In a small bowl combine the remaining Madeira with the cornstarch until smooth and whisk it into the sauce. Simmer for 5 min. more or until lightly thickened. Keep warm. Before serving, strain into a sauce boat.




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