FILET OF BEEF - HERBED WITH TOMATO MADEIRA CONFIT

By akselden

You'll find this tenderloin a wonderful change of pace-since it's not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit.

Ingredients

• FOR BEEF
• 2 T. finely chopped garlic
• 1/4 C. finely chopped shallot
• 2 T. finely chopped thyme
• 1 1/2 tsp. finely chopped rosemary
• 1 T. extra-virgin olive oil
• 2 T. kosher salt
• 1 (4- to 4 1/2-lb) trimmed beef tenderloin roast, tied
• FOR TOMATO MADEIRA CONFIT
• 8 large garlic cloves
• l/3 C. extra-virgin olive oil
• 4 (14-oz) cans diced tomatoes, drained
• 1/2 tsp. finely chopped thyme
• 1/2 tsp. finely chopped rosemary
• 1/2 California or 1 Turkish bay leaf
• 1/4 tsp. sugar
• 1 C. Madeira (preferably Verdelho), divided
• 1/4 C. water

Details

Servings 8

Preparation

Step 1

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

Let stand at room temperature 1 hour before roasting.

MAKE CONFIT:
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 tsp. table salt, 1/8 tsp. pepper, and 1/2 C. 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.

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

ROAST BEEF:
Preheat oven to 350°F with rack in middle. Roast beef in a 17- by ll-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.

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).

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

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

COOKS' NOTE: Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.