Roast Beef Tenderloin in a Port Wine Sauce
- 1 4-5 pound trimmed whole beef tenderloin, tail-end tucked under, tied every 3 inches.
- 3 teaspoons coarse kosher salt
- 1 teaspoons coarsely cracked black pepper
- 1 cup ruby or Tawny Port
- 3 cups beef stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in a mortar with pestle
Sauce
- 4 tablespoons chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy (and a snifter for the chef!)
- 1 fresh rosemary sprig
Preheat oven to 425°
Let beef stand at room temperature 1 hour before roasting
Melt 2 tablespoons butter in a large saucepan over medium-low heat. add shallots; saute until soft about 3 minutes. Add Cognac, rosemary and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minutes. Add port; bring to simmer. Add beef stock. Boil until reduced to about 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Position rack in center of oven. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant read thermometer inserted into thickest part of meat registers 125° for medium rare, about 30 minutes. Remove roast and let rest 15 minutes.
Bring sauce to boil; whisk remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Cut off string from roast. Cut crosswise into 1/2 inch thick slices; arrange on platter. Serve with sauce.
Wine Suggestion: Donner Party Zinfandel
