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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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|Serving Size: 1 Serving (5285g)|
|Recipe Makes: 1|
|Calories from Fat: 3373 (59%)|
|Amt Per Serving||% DV|
|Total Fat 374.8g||500 %|
|Saturated Fat 151.1g||756 %|
|Monounsaturated Fat 160.2g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 1347.2mg||415 %|
|Sodium 14125mg||487 %|
|Potassium 12976mg||341 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 86g|
|Protein 466.3g||666 %|
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Calories per serving: 5699
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