Roast Beef Tenderloin with Port Sauce

Roast Beef Tenderloin with Port Sauce
Photo by Andrea Fazzari


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

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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