Roast Beef Tenderloin with Port Sauce

Roast Beef Tenderloin with Port Sauce
Photo by Andrea Fazzari

Ingredients

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

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