Roast Tenderloin Of Beef
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 ta...
Ingredients
- 4to 4 1/2 pou trimmed filet mignon, tied at room tempera
- 2tablespooneach minced fresh rosemary
- 2teaspooncracked black pepper, or to taste
- 11/2 teaspoons kosher salt, or to taste
- 2/3cupplus 3 tablespoons madeira
- 11/2 teaspoons each minced fresh rosemary
- 3cupbeef stock or broth
- 1tablespoontomato paste
Directions
- 1
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 dr
- 2
Pat meat dry
- 3
In a small bowl combine rosemary, thyme, garlic, pepper and salt
- 4
Rub mixture onto meat and arrange meat on a rack in a roasting pan
- 5
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
- 6
for medium- rare
- 7
Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes
- 8
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 c