Beef Tenderloin with Tomato-Sherry

Beef  is one of the main dish in every Dining Restaurant. In Cafe 1771  they created a stunning dishes in beef they called it Beef Tenderloin with Tomato-Sherry. It comes with garlic-tomato-sherry sauce, plus some oyster mushrooms, grilled broccoli and smashed potatoes on the side. 

To make this fine dining dishes I will give you some recipes in how to cook this delicious food. 

For tomato sherry confit

8 large garlic cloves, peeled

1/3 cup extra-virgin olive oil

2 (28-ounce) cans diced tomatoes, drained

1/2 teaspoon thyme, chopped

1/2 teaspoon rosemary, chopped

1/2 California bay leaf

1/4 teaspoon sugar

1 cup dry sherry, divided

1/4 cup water

For the Beef Tenderloin

3-4 garlic cloves, chopped

1/3 cup shallot, chopped

3 tablespoons thyme, chopped

2 teaspoons rosemary, chopped

2-3 tablespoons extra-virgin olive oil

2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

1 (6- pound) trimmed beef tenderloin roast, tied

Make the confit:

Two to three days before roasting, make the 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, and 1/2 cup sherry and briskly simmer, stirring frequently and crushing tomatoes with a silicone 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 sherry. Discard bay leaf. Pour into an airtight container and refrigerate.

Marinate the beef:

Combine garlic, shallot, herbs, olive oil, salt, and pepper, then rub thoroughly all over the beef. Place in a large bag or wrap in saran wrap and refrigerate for 24 hours.

One hour before roasting, remove from the refrigerator and let stand at room temperature.

Roast the beef:

Preheat oven to 350°F with rack in middle.

Place beef in a 17- by 11-inch shallow heavy baking pan and roast until meat thermometer inserted into center of thickest part of meat registers 120°F, 45 to 50 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).

While beef is roasting, remove confit from the refrigerator and pour into a sauce pan. Bring to a soft simmer until beef comes out of the oven. Once beef is removed, add water and remaining 1/4 cup sherry to the baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Once deglazed, stir into tomato confit and continue to simmer until beef is ready to slice.

Remove and discard string from beef, then cut into 1/2-inch-thick slices. 

Serve with confit on the side.

Now, if you too hungry and you want to eat this food. Visit: Cafe 1771