Herbed Fillet of Beef with Tomato Madeira Confit

Herbed Fillet of Beef with Tomato Madeira Confit
Photo by Roland Bello

Ingredients

  • 1 4- to 4 1/2-pound trimmed beef tenderloin roast, tied
  • 2 tablespoons kosher salt
  • ½ teaspoon thyme
  • 1/3 cup extra-virgin olive oil
  • ½ California or 1 Turkish bay leaf
  • ¼ cup water
  • 2 tablespoons garlic
  • + 9 more ingredients
    • ½ teaspoon rosemary
    • 8 large garlic cloves
    • 1 tablespoon extra-virgin olive oil
    • 4 14-ounce cans diced tomatoes
    • ¼ teaspoon sugar
    • 1 ½ teaspoons rosemary
    • 2 tablespoons thyme
    • ¼ cup shallot
    • 1 cup Madeira (preferably Verdelho)

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. Let stand at room temperature 1 hour before roasting. Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, unt...

View full recipe at Epicurious

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