Herbed Fillet Of Beef With Tomato Madeira Confit Recipes

FILET OF BEEF WITH MADEIRA SAUCE

Filet of Beef with Madeira Sauce image

Provided by Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 pound filet
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 cup Sercial Madeira
1 1/2 cups beef broth
2 teaspoons arrowroot dissolved in 1 tablespoon water
2 tablespoons chopped parsley

Steps:

Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

BEEF ROAST WITH TOMATO MADEIRA SAUCE

Beef Roast with Tomato Madeira Sauce image

Provided by Sandra Lee

Categories main-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
3 pounds beef rump roast, rinsed and patted dry
Salt and pepper
1 1/2 cups roasted garlic and herb tomato sauce
3/4 cup Madeira wine
1 teaspoon minced garlic
1 1/2 cups frozen pearl onions
1 cup frozen carrot slices

Steps:

Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
Cover and cook on low setting for 8 hours.

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