Roast Tenderloin Of Beef
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, New text im | 1 | Servings | |
INGREDIENTS
| 4 1/2 | lb | Trimmed filet |
| mignon tied at room | ||
| tempera up to 4 | ||
| 2 | T | Each minced fresh rosemary |
| and thyme leaves -or- | ||
| 1 | T | Each dried rosemary and |
| thyme leaves crumbled | ||
| 1 | T | Finely minced garlic |
| 2 | t | Cracked black pepper, or to |
| taste | ||
| 1 1/2 | t | Kosher salt, or to taste |
| 2/3 | c | Minced shallots |
| 2/3 | c | Plus |
| 3 | T | Madeira |
| 1 1/2 | t | Each minced fresh rosemary |
| and thyme leaves -or- | ||
| 1/2 | t | Each dried rosemary and |
| thyme leaves crumbled | ||
| 1 | Bay leaf | |
| 3 | c | Beef stock or broth |
| 1 | T | Tomato paste |
| 2 | T | Arrowroot or cornstarch |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 5368
Calories From Fat: 2228
Total Fat: 247.5g
Cholesterol: 595.3mg
Sodium: 16396.2mg
Potassium: 5132.5mg
Carbohydrates: 521.4g
Fiber: 32.5g
Sugar: 35.6g
Protein: 267g