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Herbed Fillet of Beef with Tomato Madeira Confit

4.3

(34)

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Herbed Fillet of Beef with Tomato Madeira ConfitRoland Bello

You'll find this tenderloin a wonderful change of pace—since it's not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit.

Cooks' note:

Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.

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