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Herbed Fillet of Beef with Tomato Madeira Confit Recipe

Herbed Fillet of Beef with Tomato Madeira Confit Recipe

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Herbed Fillet of Beef with Tomato Madeira Confit

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Ingredients:

Serving

2 tbsp finely chopped garlic
1/4 cup finely chopped shallot
2 tbsp finely chopped thyme
1 1/2 tsp finely chopped rosemary
1 tbsp extra-virgin olive oil
2 tbsp kosher salt
1 (4- to 4 1/2-lb) trimmed beef tenderloin roast , tied
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

Directions:

Marinate beef: Stir together garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons 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 medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 teaspoon table salt, 1/8 teaspoon 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 350°F 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 120°F, 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 130°F, for medium-rare).
Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over medium-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.
Cooks' note: Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.
Per serving: 451 calories, 25g fat, 6g saturated, 104mg cholesterol, 967 mg sodium,12g carbohydrate, 2g fiber, 36g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Nutrition Data

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1758.67 Kcal (7363 kJ)
Calories from fat	1059.38 Kcal
		% Daily Value*
Total Fat	117.71g	181%
Cholesterol	216.83mg	72%
Sodium	566.24mg	24%
Potassium	1114.27mg	24%
Total Carbs	93.91g	31%
Sugars	0.95g	4%
Dietary Fiber	0.51g	2%
Protein	73.94g	148%
Vitamin C	5mg	8%
Iron	7.9mg	44%
Calcium	39.5mg	4%

Amount Per 100 g
Calories	533.27 Kcal (2233 kJ)
Calories from fat	321.22 Kcal
		% Daily Value*
Total Fat	35.69g	181%
Cholesterol	65.75mg	72%
Sodium	171.7mg	24%
Potassium	337.87mg	24%
Total Carbs	28.48g	31%
Sugars	0.29g	4%
Dietary Fiber	0.16g	2%
Protein	22.42g	148%
Vitamin C	1.5mg	8%
Iron	2.4mg	44%
Calcium	12mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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