Herbed Fillet of Beef with Tomato Madeira Confit

Ingredients

• 56 ounce tomatoes diced drained canned
• 2 tablespoons garlic finely chopped
• 8 large garlic cloves 
• 2 tablespoons kosher salt 
• 1 cup madeira wine divided (preferably Verdelho)
• 0.3 cup olive oil extra-virgin
• 4 pound beef tenderloin roast trimmed
• 0.5 teaspoon rosemary finely chopped
• 0.3 cup shallots finely chopped
• 0.3 teaspoon sugar 
• 0.5 teaspoon thyme leaves finely chopped
• 0.3 cup water 
• 0.5  california 

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer
• aluminum foil
• spatula
• cutting board

Directions

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.
4. 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.
5. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
6. Preheat oven to 350°F with rack in middle.
7. 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.
8. 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).
9. 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.
10. Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices.
11. Serve with confit.
12. Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.
13. Nutrition Data