Herbed Fillet of Beef with Tomato Madeira Confit |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 8 |
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You'll find this tenderloin a wonderful change of pacesince it's not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit. Ingredients:
2 tablespoons finely chopped garlic |
1/4 cup finely chopped shallot |
2 tablespoons finely chopped thyme |
1 1/2 teaspoons finely chopped rosemary |
1 tablespoon extra-virgin olive oil |
2 tablespoons kosher salt |
1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied |
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 california or 1 turkish bay leaf |
1/4 teaspoon sugar |
1 cup madeira (preferably verdelho), divided |
1/4 cup water |
Directions:
1. Marinate beef: Stir together garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons pepper, then rub all over beef. Marinate in a sealed large bag, chilled, 1 day.
2. Let stand at room temperature 1 hour before roasting.
3. Make confit: Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 teaspoon table salt, 1/8 teaspoon pepper, and 1/2 cup Madeira and briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula, until tomatoes start to break down and oil separates slightly, about 1 hour.
4. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
5. Roast beef: Preheat oven to 350°F with rack in middle.
6. Roast beef in a 17- by 11-inch shallow heavy baking pan until an instant-read thermometer inserted into center of thickest part of meat registers 120°F, 35 to 45 minutes.
7. Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).
8. Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Stir into tomato confit.
9. Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.
10. Cooks' note: Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.
11. Per serving: 451 calories, 25g fat, 6g saturated, 104mg cholesterol, 967 mg sodium,12g carbohydrate, 2g fiber, 36g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Nutrition Data
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