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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roast Tenderloin of Beef Recipe

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This recipe for Roast Tenderloin of Beef is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Sauce:
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
Directions:
Directions:
Preheat oven to 525º. 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 130-140º 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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