Roast Beef Tenderloin with Port Sauce

Ingredients

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

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