Herbed Fillet of Beef with Tomato Madeira Confit

INGREDIENTS

• 1 1/2 teaspoons finely chopped rosemary
• 1/4 cup finely chopped shallot
• 1/4 cup water
• 1/2 California or 1 Turkish bay leaf
• 1 cup Madeira (preferably Verdelho), divided
• 4 (14-ounce) cans diced tomatoes, drained
• 1/4 teaspoon sugar
• 2 tablespoons finely chopped garlic
• 1/2 teaspoon finely chopped thyme
• 1/3 cup extra-virgin olive oil
• 8 large garlic cloves
• 2 tablespoons kosher salt
• 1/2 teaspoon finely chopped rosemary
• 1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped thyme