Roast Beef Tenderloin with Port Sauce

Roast Beef Tenderloin with Port Sauce
Photo by Andrea Fazzari


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

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


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