Ingredients for Herbed Fillet of Beef with Tomato Madeira Confit

• 2 tablespoons finely chopped garlic

• 40g finely chopped shallot

• 2 tablespoons finely chopped thyme

• 1 1/2 teaspoons finely chopped rosemary

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons kosher salt

• 1 (4- to 2.0kg) trimmed beef tenderloin roast, tied

• 8 large garlic cloves

• 80ml extra jungfruolivolja

• 4 (400g) cans diced tomatoes, drained

• 1/2 teaspoons finely chopped thyme

• 1/2 teaspoons finely chopped rosemary

• 1/2 California or 1 Turkish bay leaf

• 1/4 teaspoons sugar

• 200g Madeira (preferably Verdelho), divided

• 60ml water

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.

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 teaspoons table salt, 1/8 teaspoons pepper, and 120ml 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 60ml Madeira. Discard bay leaf.

Preheat oven to 177°C with rack in middle.

Roast beef in a 17- by 11-inch shallow heavy baking pan until an instant-read thermometer inserted into centre of thickest part of meat registers 49°C, 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 54°C, for medium-rare).

Meanwhile, add water and remaining 60ml 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.

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