Herbed Fillet of Beef with Tomato Madeira Confit

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.

Ingredients

1. For the beef
2. ========
3. 2 tablespoons finely chopped garlic
4. 1/4 cup finely chopped shallot
5. 2 tablespoons finely chopped thyme
6. 1 1/2 teaspoons finely chopped rosemary
7. 1 tablespoon extra-virgin olive oil
8. 2 tablespoons kosher salt
9. 1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied
10. For tomato madeira confit
11. 8 large garlic cloves
12. 1/3 cup extra-virgin olive oil
13. 4 (14-ounce) cans diced tomatoes, drained
14. 1/2 teaspoon finely chopped thyme
15. 1/2 teaspoon finely chopped rosemary
16. 1/2 California or 1 Turkish bay leaf
17. 1/4 teaspoon sugar
18. 1 cup Madeira (preferably Verdelho), divided
19. 1/4 cup water

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. 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.
4. 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.
5. 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.
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.
7. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
8. 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.
9. Preheat oven to 350°F with rack in middle.

Notes

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