Recipe By : Cooking Live Show #CL8784
Serving Size : 8 Preparation Time :0:00
Categories : Beef Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Trimmed filet mignon --
- up to 4-1/2 lb, tied,
- at room temperature
2 tb Fresh rosemary -- minced -OR-
1 tb Dried rosemary -- crumbled
2 tb Fresh thyme leaves -- minced -OR-
1 tb Dried thyme leaves -- crumbled
1 tb Garlic -- finely minced
2 ts Cracked black pepper -- or to taste
1 1/2 ts Kosher salt -- or to taste
Sauce:
2/3 c Shallots -- minced
2/3 c Madeira -- +3 tb
1 1/2 ts Fresh rosemary -- minced -OR-
1/2 ts Dried rosemary -- crumbled
1 1/2 ts Fresh thyme leaves -- minced -OR-
1/2 ts Dried thyme leaves -- crumbled
1 Bay leaf
3 c Beef stock or broth
1 tb Tomato paste
2 tb Arrowroot or corn starch
Preheat oven to 525 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, 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.
