Best 3 Herbed Fillet Of Beef With Tomato Madeira Confit Recipes

FILET OF BEEF WITH MADEIRA SAUCE

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

BEEF ROAST WITH TOMATO MADEIRA SAUCE

Steps:

• Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
• In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
• To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
• Cover and cook on low setting for 8 hours.

HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT

Steps:

• Marinate Beef: Stir together garlic, shallot, herbs, oil, kosher salt, and 2 tsp 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 med-low heat, turning occasionally, until golden, 10-15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 tsp table salt, 1/8 tsp 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 350F 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 120F, 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 130F, for med-rare). Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over med-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.