Title: Roast tenderloin of beef
 Categories: Meats
      Yield: 8 Servings
 
      4 lb To 4 1/2 pound trimmed filet
           Mignon,
           Tied at room temperature
      2 tb Minced fresh rosemary
           And thyme leaves, or
      1 tb Dried rosemary and thyme
           Leaves,crumbled
      1 tb Finely minced garlic
      2 ts Cracked black pepper, or to
           Taste
  1 1/2 ts Kosher salt, or to taste
           For the sauce----
    2/3 c  Minced shallots
    2/3 c  Plus 3 tablespoons Madeira
  1 1/2 ts Each minced fresh rosemary
           And thyme leaves, or
    1/2 ts Each dried rosemary and
           Thyme leaves, crumbled
      1    Bay leaf
      3 c  Beef stock or broth
      1 tb Tomato paste
      2 tb 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.