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1 3/4 lbs. beef tenderloin
salt and pepper to taste
1 tablespoon clarified butter
1 garlic bulb
1 shallot
3 tablespoon olive oil
1 tablespoon tomato paste
1 small can peeled tomatoes (8 1/2-ozs. drained wt.)
sugar
tabasco sauce
1. Preheat the oven to 400-degrees. Rub the beef with salt and pepper. Heat the clarified butter in a skille and cook the meat on all sides over high heat until brown.
2. Put the beef in a roasting pan. Break the garlic bulb into cloves. Reserving one clove, place the remainder around the meat and roast for about 25 minutes. Switch off the oven and leave the meat to rest with the oven door open.
3. Meanwhile, peel and finely chop the shallot. Heat the oil in a heavy pan and cook the shallot until translucent. Peel the reserved garlic clove, crush, and cook briefly with the shallot. Stir in the tomatoes with a wooden spoon, season with salt, pepper, a pinch of sugar, and a dash of Tabasco, and simmer, uncovered, for about 10 minutes.
4. Carve the meat and serve with the roasted garlic cloves and tomato sauce.
5. If you like, garnish with lemon slices and serve with a salad.
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