Ingredients: |
Ingredients: Beef:
2 tablespoons finely chopped garlic
1/4 cup finely chopped shallot
2 tablespoons finely chopped thyme
1.5 tablespoons finely chopped rosemary
1 tablespoon extra-virgin olive oil
2 tablespoons kosher salt
1 (4-4.5 pound) trimmed beef tenderloin roast, tied
Tomato Madeira Confit:
8 large garlic cloves
1/3 cup extra-virgin olive oil
4 (14 ounce) cans diced tomatoes, drained
1/2 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
1/2 bay leaf
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Madeira, divided
1/4 cup water
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Directions: |
Directions:Marinate Beef: Stir together garlic, shallots, herbs, oil, kosher salt, and two teaspoons pepper, then rub all over beef. Marinate in a sealed bag, chilled, for one day.
Make Confit:
Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, about 10-15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup Madeira; briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula until tomatoes start to break down and oil separates slightly, about one hour. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
Roast Beef:
Preheat oven to 350ºF with rack in the middle. Roast beef in a 17x11-inch shallow heavy baking pan until an instant-read thermometer inserted into the center of the thickest part of the meat registers 120ºF, 35-45 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 15-20 minutes (temperature of the meat will rise to about 130ºF, for medium-rare). Meanwhile, add water, and remaining 1/4 cup Madeira to baking pan and deglaze over medium-low heat, stirring and scraping up to brown bits, about one minute. Stir in to tomato confit. Cut off and discard string from beef, then cut meat into 1/2-inch thick slices. Serve with confit. |
This recipe for Herbed Fillet of Beef with Tomato Madeira Confit is from