Roast Tenderloin of Beef Recipe

Name: Roast Tenderloin of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 41/2 pound trimmed filet mignon, tied at room temperature; 2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled; 1 tablespoon finely minced garlic; 2 teaspoons cracked black pepper, or to taste; 1 1/2 teaspoons kosher salt, or to taste; 2/3 cup minced shallots; 2/3 cup plus 3 tablespoons Madeira; 1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled; 1 bay leaf; 3 cups beef stock or broth; 1 tablespoon tomato paste; 2 tablespoons arrowroot or cornstarch

Servings: persons

4 to 41/2 pound trimmed filet mignon, tied at room temperature
2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled
1 tablespoon finely minced garlic
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
2/3 cup minced shallots
2/3 cup plus 3 tablespoons Madeira
1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled
1 bay leaf
3 cups beef stock or broth
1 tablespoon tomato paste
2 tablespoons arrowroot or cornstarch

1
Preheat oven to 525 degrees F.Pat meat dry.
2
In a small bowl combine rosemary, thyme, garlic, pepper and salt.
3
Rub mixture onto meat and arrange meat on a rack in a roasting pan.
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
Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
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
Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.
8
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce.
9
Simmer for 5 minutes more, or until lightly thickened.
10
Keep warm.
11
Before serving, strain into a sauceboat.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 41/2 pound trimmed filet mignon, tied at room temperature, 2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled, 1 tablespoon finely minced garlic, 2 teaspoons cracked black pepper, or to taste, and more.

Yes, Roast Tenderloin of Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Tenderloin of Beef

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