Herbed Fillet of Beef with Tomato Madeira Confit

A luxurious beef tenderloin roast marinated in fresh herbs and garlic, served with a rich tomato-Madeira wine confit. The meat is slow-roasted to perfection and accompanied by a flavorful sauce made from slow-cooked tomatoes, garlic, and Madeira wine.

8 servings

27 hr 26 min

Published October 4, 2025

Ingredients

•2 tablespoons finely chopped garlic
•¼ cup finely chopped shallot
•2 tablespoons finely chopped thyme
•1½ teaspoons finely chopped rosemary
•1 tablespoon extra-virgin olive oil
•2 tablespoons kosher salt
•1 piece trimmed beef tenderloin roast
•8 cloves large garlic cloves
•⅓ cup extra-virgin olive oil
•4 cans diced tomatoes
•½ teaspoon finely chopped thyme
•½ teaspoon finely chopped rosemary
•½ leaf bay leaf
•¼ teaspoon sugar
•1 cup Madeira
•¼ cup water

Cooking Instructions

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.
1440 min
2.
Let stand at room temperature 1 hour before roasting.
60 min
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.
60 min
4.
Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
5 min
5.
Preheat oven to 350°F with rack in middle.
10 min
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 120°F, 35 to 45 minutes.
40 min
7.
Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).
20 min
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.
1 min
9.
Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.
10 min

Ingredients

•2 tablespoons finely chopped garlic

•¼ cup finely chopped shallot

•2 tablespoons finely chopped thyme

•1½ teaspoons finely chopped rosemary

•1 tablespoon extra-virgin olive oil

•2 tablespoons kosher salt

•1 piece trimmed beef tenderloin roast

•8 cloves large garlic cloves

•⅓ cup extra-virgin olive oil

•4 cans diced tomatoes

•½ teaspoon finely chopped thyme

•½ teaspoon finely chopped rosemary

•½ leaf bay leaf

•¼ teaspoon sugar

•1 cup Madeira

•¼ cup water

Cooking Instructions

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.

1440 min

Let stand at room temperature 1 hour before roasting.

60 min

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.

60 min

Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.

5 min

Preheat oven to 350°F with rack in middle.

10 min

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.

40 min

Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).

20 min

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.

1 min

Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.

10 min