Name: Roast Tenderloin of Beef
Ingredients: 4 1/2 lb Trimmed filet mignon, tied at room tempera (up to 4); 2 tb Each minced fresh rosemary and thyme leaves, -or-; 1 tb Each dried rosemary and thyme leaves, crumbled; 1 tb Finely minced garlic; 2 ts Cracked black pepper, or to taste; 1 1/2 ts Kosher salt, or to taste; 2/3 c Minced shallots; 2/3 c Plus; 3 tb Madeira; 1 1/2 ts Each minced fresh rosemary and thyme leaves, -or-; 1/2 ts Each dried rosemary and thyme leaves, crumbled; 1 Bay leaf; 3 c Beef stock or broth; 1 tb Tomato paste; 2 tb Arrowroot or cornstarch

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CATEGORY	CUISINE	TAG	YIELD
Meats		New text im, Cooking liv	1	Servings

INGREDIENTS

4 1/2	lb	Trimmed filet mignon, tied at room tempera (up to 4)
2	tb	Each minced fresh rosemary and thyme leaves, -or-
1	tb	Each dried rosemary and thyme leaves, crumbled
1	tb	Finely minced garlic
2	ts	Cracked black pepper, or to taste
1 1/2	ts	Kosher salt, or to taste
2/3	c	Minced shallots
2/3	c	Plus
3	tb	Madeira
1 1/2	ts	Each minced fresh rosemary and thyme leaves, -or-
1/2	ts	Each dried rosemary and thyme leaves, crumbled
1		Bay leaf
3	c	Beef stock or broth
1	tb	Tomato paste
2	tb	Arrowroot or cornstarch

INSTRUCTIONS

FOR THE SAUCE
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" <jfreeman@netusa1.net>
Date: Wed, 1 Jan 1997 10:02:15 -0500

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