Roast Beef Tenderloin and Port Sauce Recipe | Say Mmm

Ingredients

• 1 4- to 5 pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
• 2 teaspoons coarse kosher salt
• 4 tablespoons (1 / 2 stick) chilled unsalted butter, divided
• 1/4 cup finely chopped shallots
• 3 tablespoons Cognac or brandy
• 1 fresh rosemary sprig
• 1 teaspoon coarsely cracked black pepper
• 1 cup ruby or tawny Port