Herbed Fillet of Beef with Tomato Madeira Confit

PreparationMarinate beef: 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. Let stand at room temperature 1 hour before roasting. Make confit: 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. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf. Roast beef: Preheat oven to 350°F with rack in middle. 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. 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). 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. Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit. Cooks' note:Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.Per serving: 451 calories, 25g fat, 6g saturated, 104mg cholesterol, 967 mg sodium,12g carbohydrate, 2g fiber, 36g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Nutrition Data

PreparationMarinate beef: 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. Let stand at room temperature 1 hour before roasting. Make confit: 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. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf. Roast beef: Preheat oven to 350°F with rack in middle. 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. 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). 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. Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit. Cooks' note:Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.Per serving: 451 calories, 25g fat, 6g saturated, 104mg cholesterol, 967 mg sodium,12g carbohydrate, 2g fiber, 36g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Nutrition Data