Roast Beef Tenderloin and Port Sauce Recipe
Recipe, grocery list, and nutrition info for Roast Beef Tenderloin and Port Sauce. This Roast Beef Tenderloin and Port Sauce recipe contains beef tenderloin, extra-virgin olive oil, unsalted butter,...
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Cooking tools:
- Mortar and pestle
- Roasting rack
- Roasting pan
- Butcher's twine
- Stockpot
- Fine-mesh sieve
- Zip-top bag
- Meat tenderizer
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Measuring spoon
- Measuring cup
- Spoon
- Whisk
- Tongs
- Plate
- Kitchen towel
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
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
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