Name: Herbed Fillet of Beef with Tomato Madeira Confit
Cook time: 1 1/4 hr
Total time: 1 day (includes marinating)
Yield: Makes 8 servings
Ingredients: 2 tablespoons finely chopped garlic; 1/4 cup finely chopped shallot; 2 tablespoons finely chopped thyme; 1 1/2 teaspoons finely chopped rosemary; 1 tablespoon extra-virgin olive oil; 2 tablespoons kosher salt; 1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied; 8 large garlic cloves; 1/3 cup extra-virgin olive oil; 4 (14-ounce) cans diced tomatoes, drained; 1/2 teaspoon finely chopped thyme; 1/2 teaspoon finely chopped rosemary; 1/2 California or 1 Turkish bay leaf; 1/4 teaspoon sugar; 1 cup Madeira (preferably Verdelho), divided; 1/4 cup water

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Herbed Fillet of Beef with Tomato Madeira ConfitRoland Bello

You'll find this tenderloin a wonderful change of pace—since it's not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit.

Cooks' note:

Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.

Recipe notes

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