HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT

HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT image

Categories Beef

Yield 8 people

Number Of Ingredients 18

For Beef:
2 TBP finely chopped garlic
1/4 cup finely chopped shallot
2 TBP finely chopped thyme
1 1/2 tsp finely chopped rosemary
1 TBP extra-virgin olive oil
2 TBP kosher salt
1 (4- to 4 1/2-lb) trimmed beef tenderloin roast, tied
For Tomato Madeira Confit:
8 large garlic cloves
1/3 cup 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 cup Madeira (preferably Verdelho), divided
1/4 cup water

Steps:

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 med-low heat, turning occasionally, until golden, 10-15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 tsp table salt, 1/8 tsp 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. Roast Beef: Preheat oven to 350F 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 120F, 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 130F, for med-rare). Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over med-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.