Roast Tenderloin of Beef
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Yield: 1 Ready in 1 hours
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|4 1/2 lbbeef tenderloin filet; Trimmed|
|2 tbfresh rosemary; minced|
|3 cBeef stock; or broth|
|FOR THE SAUCE|
|1 tbdried rosemary|
|1 tbgarlic; Finely minced|
|2 tbArrowroot; or cornstarch|
|1 1/2 tsKosher salt, or to taste|
|1 1/2 tsfresh rosemary; minced|
|1 Bay leaf|
|1 tbTomato paste|
|2 tsCracked black pepper; or to taste|
|2/3 cShallots; minced|
|1/2 tsrosemary, dried|
Roast Tenderloin of Beef Preparation
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"
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