1. Cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt. 2. Combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef. 3. Fold narrow end of tenderloin under to achieve a uniform thickness. 4. Wrap beef around tenderloin pieces, and secure at 1” intervals with heavy string. 5. Heat 12” nonstick skillet over medium-high heat; add beef in 2 batches. 6. Cook 8 to 10 minutes, turning often to brown all sides. 7. Remove beef from pan, reserving 2 tablespoons drippings in skillet. 8. Place beef on rack in large roasting pan. 9. Bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness. 10. Remove tenderloin to a serving platter, cover with aluminum foil; let stand 10 minutes before slicing. Remove string. 11. Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining tablespoon of thyme. 12. Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan. 13. Add beef broth and consommé, bring to a boil. 14. Remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts. 15. Slice tenderloin into 1/2”-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce. ---------------------------------------------------------------------------
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