Recipe - Roast Tenderloin Of Beef

4 One half pound Trimmed filet
mignon, tied at room
tempera (up to 4)
2 tablespoon Each minced fresh rosemary
and thyme leaves, or
1 tablespoon Each dried rosemary and
thyme leaves, crumbled
1 tablespoon Finely minced garlic
2 teaspoon Cracked black pepper, or to
taste
1 One half teaspoon Kosher salt, or to taste

FOR THE SAUCE
2/3 cup Minced shallots
2/3 cup Plus
3 tablespoon Madeira
1 One half teaspoon Each minced fresh rosemary
and thyme leaves, or
One half teaspoon Each dried rosemary and
thyme leaves, crumbled
1 Bay leaf
3 cup Beef stock or broth
1 tablespoon Tomato paste
2 tablespoon Arrowroot or cornstarch

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 MCRecipe 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