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1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied
For tomato madeira confit
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
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, 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.
Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
Preheat oven to 350°F with rack in middle.
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.
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 cup 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.