Recipes

Herbed Fillet of Beef with Tomato Madeira Confit

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Herbed Fillet of Beef with Tomato Madeira Confit

Herbed Fillet of Beef with Tomato Madeira Confit

amanda

Equipment

  • - High-Quality Knife Set

  • - Meat Mallet

  • - Skillet or Searing Pan

  • - Oven

  • - Meat Thermometer

  • - Roasting Rack or Steamer Basket

  • - Stainless Steel Mixing Bowls

  • - Food Processor (optional)

  • - Heavy-Duty Paper Towels

  • - Silicone Baking Mat

  • - Culinary Torch (optional)

Ingredients

  • 2 tablespoons finely chopped garlic

  • 1/4 cup finely chopped shallot

  • 2 tablespoons finely chopped thyme

  • 1 1/2 teaspoons finely chopped rosemary

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons kosher salt

  • 1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied

  • 8 large garlic cloves

  • 1/3 cup extra-virgin olive oil

  • 4 (14-ounce) cans diced tomatoes, drained

  • 1/2 teaspoon finely chopped thyme

  • 1/2 teaspoon finely chopped rosemary

  • 1/2 California or 1 Turkish bay leaf

  • 1/4 teaspoon sugar

  • 1 cup Madeira (preferably Verdelho), divided

  • 1/4 cup water

Instructions

1

Instruction 1

Stir together garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons pepper, then rub all over beef. Marinate in a sealed large bag, chilled, 1 day.
2

Instruction 2

Let stand at room temperature 1 hour before roasting.
3

Instruction 3

Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 teaspoon table salt, 1/8 teaspoon pepper, and 1/2 cup Madeira and briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula, until tomatoes start to break down and oil separates slightly, about 1 hour.
4

Instruction 4

Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
5

Instruction 5

Preheat oven to 350°F with rack in middle.
6

Instruction 6

Roast beef in a 17- by 11-inch shallow heavy baking pan until an instant-read thermometer inserted into center of thickest part of meat registers 120°F, 35 to 45 minutes.
7

Instruction 7

Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).
8

Instruction 8

Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Stir into tomato confit.
9

Instruction 9

Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.
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