*  Exported from  MasterCook II  *
 
                          ROAST TENDERLOIN OF BEEF
 
 Recipe By     : COOKING LIVE SHOW #CL8784
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      to 4 1/2 pou  trimmed filet mignon, tied at room tempera
    2      tablespoons   each minced fresh rosemary
                         and thyme leaves, or 1 tablespoon
                         each dried rosemary and thyme leaves,crumb
    1      tablespoon    finely minced garlic
    2      teaspoons     cracked black pepper, or to taste
    1 1/2  teaspoons     kosher salt, or to taste
                         For the sauce:
      2/3  cup           minced shallots
      2/3  cup           plus 3 tablespoons Madeira
    1 1/2  teaspoons     each minced fresh rosemary
                         and thyme leaves, or 1/2
                         teaspoon each dried rosemary and thyme lea
                         crumbled
    1                    bay leaf
    3      cups          beef stock or broth
    1      tablespoon    tomato paste
    2      tablespoons   arrowroot or cornstarch
 
 
 Preheat oven to 525 degrees F.
 
 Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper 
 and
 salt. Rub mixture onto meat and arrange meat on a rack in a roasting 
 pan.
 Roast meat for 45 to 50 minutes, or until a meat thermometer inserted 
 in
 the thickest part of the meat registers 130 to 140 F. for medium-
 rare.
 Transfer meat to a cutting board and let rest, loosely covered, for 
 10
 minutes.
 
 Make the sauce: In a saucepan combine the shallots, 2/3 cup of the 
 Madeira,
 the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. 
 Add the
 stock and tomato paste and simmer, stirring occasionally, for 20 
 minutes.
 
 In a small bowl combine the remaining Madeira with the arrowroot 
 until
 smooth and whisk it into the sauce. Simmer for 5 minutes more, or 
 until
 lightly thickened. Keep warm. Before serving, strain into a 
 sauceboat.
 
 Yield: 8 servings
 
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