Roast Tenderloin Of Beef Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: To 4 1/2 pound trimmed filet,
Mignon,
Tied at room temperature,
2 tbsp: Minced fresh rosemary,
And thyme leaves, or
1 tbsp: Dried rosemary and thyme,
Leaves, crumbled
1 tbsp: Finely minced garlic,
2 tsp: Cracked black pepper, or to
Taste,
1 1/2 tsp: Kosher salt, or to taste
For the sauce----,
2/3 cup: Minced shallots,
2/3 cup: Plus 3 tablespoons Madeira,
1 1/2 tsp: Each minced fresh rosemary,
And thyme leaves, or
1/2 tsp: Each dried rosemary and,
Thyme leaves, crumbled
1: Bay leaf,
3 cup: Beef stock or broth,
1 tbsp: Tomato paste,
2 tbsp: Arrowroot or cornstarch,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Meats