Roast Beef Tenderloin with Port Sauce

Roast Beef Tenderloin with Port Sauce
Photo by Andrea Fazzari


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

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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