Roast Tenderloin of Beef

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Roast Tenderloin of Beef Ingredients

4 1/2 lb Trimmed filet	2/3 c Plus
2 tb Each minced fresh rosemary	3 tb Madeira
1 tb Each dried rosemary and	1 1/2 ts Each minced fresh rosemary
1 tb Finely minced garlic	1/2 ts Each dried rosemary and
2 ts Cracked black pepper, or to	1 Bay leaf
1 1/2 ts Kosher salt, or to taste	3 c Beef stock or broth
FOR THE SAUCE	1 tb Tomato paste
2/3 c Minced shallots	2 tb Arrowroot or cornstarch

Instructions for Roast Tenderloin of Beef

Preheat oven to 525 degrees F. 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 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium- rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. 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 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes. In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat. Yield: 8 servings Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8784 From: "Angele and Jon Freeman" Date: Wed, 1 Jan 1997 10:02:15 -0500

Main Ingredient: BeefCuisine: Uncategorized