Roast Beef Tenderloin with Port Sauce

Ingredients

• 2 tablespoons black peppercorns
• 2 tablespoons extra-virgin olive oil
• Simple Homemade Beef Stock
• ¼ cup shallots
• 1 teaspoon coarsely cracked black pepper
• 3 tablespoons Cognac or brandy
• 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
• + 4 more ingredients
• • 1 cup ruby or tawny Port
  • 2 teaspoons coarse kosher salt
  • 1 fresh rosemary sprig
  • 4 tablespoons unsalted butter

Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add C...

View full recipe at Epicurious