Recipe

Herbed Fillet Of Beef With Drunken Tomato Confit Recipe

	Patchespatches / All my dishes 2 months ago One of those recipes that makes me happy that I have an herb garden. This recipe isn't difficult, though it is hard to watch it sit in the fridge for a day without wanting to make it right away. This is a recipe I modified to suit my tastes, after ... More Prep:1440m Cook:40m Servings:6	Patchespatc
	beef roast marinated tomato confit

Does this look good? Yeah! / Nope

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Ingredients

For Beef:

5 Cloves Chopped Garlic

3 Cloves of Quartered Garlic

1/4 Cup Finely Chopped Shallot

2 Tablespoons Chopped Thyme

1 1/2 teaspoons Chopped Rosemary

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoons of Kosher Salt

1 (4- to 4 1/2-pound) Trimmed Beef Tenderloin Roast, tied (though I've used smaller roasts and not had any troubles with the recipe)

For 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

1/4 Teaspoon Pure Cane Sugar

1 Cup Red Wine

1/4 Cup Water

Directions

Marinate Beef: First, cut little slits in your tenderloin and insert quarters of garlic. This will blow your ever-lovin' mind. Stir together chopped garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons pepper, then rub all over beef. Tie that puppy up and wrap it tightly in saran wrap. Pop it into the fridge for one whole day.

Let stand at room temperature 1 hour before roasting.

Make Confit: Cook garlic in oil in a large skillet over medium-low heat, mashing around 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 Wine and simmer, stirring frequently and crushing tomatoes with a wooden spatula until tomatoes start to break down and oil separates slightly, about 1 hour.

Now it's time to preheat your oven to 350°. Put a rack in the middle of the oven if you don't have one there already, that'll be the best place for your tenderloin.

Mash garlic into tomatoes with spatula, then stir in 1/4 cup more Wine.

Chug a little wine in secret. When asked if you've been drinking the wine while cooking, deny it. Don't smile, your teeth are red now. That's what you get for buying cheap wine!

Don't forget to toss the Bay Leaf afterwards.

Roast beef: 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. I have never actually measured the temperature of mine, you can probably tell when you think it's done enough, you know?

Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes. The foil makes a little hot-tent and will continue to cook your meat about ten more degrees, to medium rare.

Meanwhile, add water and remaining 1/4 cup Wine to the baking pan you used to make the tenderloin and over medium-low heat, stir it and scrape up the 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.

Easy, huh? :)

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