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

For tomato madeira confit

• 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

Description

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...

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