Herbed Fillet Of Beef With Tomato Madeira Confit

• 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
• 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

1. Stir together garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons pepper, then rub all over beef. Marinate in a sealed large bag, chilled, 1 day.
2. Let stand at room temperature 1 hour before roasting.
3. Cook garlic in oil in a large heavy skillet over medium-low heat, turning 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 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.
4. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
5. Preheat oven to 350u0b0F with rack in middle.
6. 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 120u0b0F, 35 to 45 minutes.
7. Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130u0b0F, for medium-rare).
8. Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Stir into tomato confit.
9. Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.

garlic, shallot, thyme, rosemary, extravirgin olive oil, kosher salt, trimmed beef tenderloin roast, garlic, extravirgin olive oil, tomatoes, thyme, rosemary, california, sugar, madeira, water

Taken from www.epicurious.com/recipes/food/views/herbed-fillet-of-beef-with-tomato-madeira-confit-240981 (may not work)