Roast Tenderloin of Beef
| Yield: | 1 Servings |
| Categories: |
| 4 1/2 | lb | Trimmed filet mignon, tied at room tempera (up to 4) |
| 2 | tb | Each minced fresh rosemary and thyme leaves, -or- |
| 1 | tb | Each dried rosemary and thyme leaves, crumbled |
| 1 | tb | Finely minced garlic |
| 2 | ts | Cracked black pepper, or to taste |
| 1 1/2 | ts | Kosher salt, or to taste |
| FOR THE SAUCE | ||
| 2/3 | c | Minced shallots |
| 2/3 | c | Plus |
| 3 | tb | Madeira |
| 1 1/2 | ts | Each minced fresh rosemary and thyme leaves, -or- |
| 1/2 | ts | Each dried rosemary and thyme leaves, crumbled |
| 1 | Bay leaf | |
| 3 | c | Beef stock or broth |
| 1 | tb | Tomato paste |
| 2 | tb | Arrowroot or cornstarch |
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