4 to 4 1/2 pou trimmed filet mignon, tied at room tempera

2 tablespoons each minced fresh rosemary

and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves,crumb 1 tablespoon finely minced garlic

2 teaspoons cracked black pepper, or to taste

1 1/2 teaspoons kosher salt, or to taste

For the sauce: 2/3 cup minced shallots

2/3 cup plus 3 tablespoons Madeira

1 1/2 teaspoons each minced fresh rosemary

and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme lea crumbled 1 bay leaf

3 cups beef stock or broth

1 tablespoon tomato paste

2 tablespoons arrowroot or cornstarch

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.