Roast Tenderloin of Beef

1. 1

   Preheat oven to 525 degrees F.Pat meat dry.

2. 2

   In a small bowl combine rosemary, thyme, garlic, pepper and salt.

3. 3

   Rub mixture onto meat and arrange meat on a rack in a roasting pan.

4. 4

   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.

5. 5

   Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.

6. 6

   Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup.

7. 7

   Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.

8. 8

   In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce.

9. 9

   Simmer for 5 minutes more, or until lightly thickened.

10. 10

    Keep warm.

11. 11

    Before serving, strain into a sauceboat.

* Per serving · 4 servings · Values may vary.