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| 4 1/2 x ca. 450 g | Trimmed filet mignon, tied at room tempera (up to 4) |
| 2 Esslöffel | Each minced fresh rosemary and thyme leaves, -or |
| 1 Esslöffel | Each dried rosemary and thyme leaves, crumbled |
| 1 Esslöffel | garlic finely minced |
| 2 Teelöffel | Cracked black pepper, or to taste |
| 1 1/2 Teelöffel | Kosher salt, or to taste |
| 2/3 Tasse | shallots minced |
| 2/3 Tasse | Plus |
| 3 Esslöffel | madeira |
| 1 1/2 Teelöffel | Each minced fresh rosemary and thyme leaves, -or |
| 1/2 Teelöffel | Each dried rosemary and thyme leaves, crumbled |
| 1 | Bayleaf |
| 3 Tasse | Beef stock or broth |
| 1 Esslöffel | tomato paste |
| 2 Esslöffel | Arrowroot or cornstarch |
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Preheat oven to 525 degrees F.
Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium- rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat.
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