Roast Beef Tenderloin With Port Sauce

Name: Roast Beef Tenderloin With Port Sauce
Prep time: 30 min
Cook time: 24 h
Total time: 24 h 30 min
Yield: 8-10 serving(s)
Ingredients: 5 lbs whole beef tenderloin, trimmed, tail end tucked under, tied every 3 inches; 2 teaspoons coarse kosher salt; 4 tablespoons unsalted butter, divided and chilled; 1/4 cup shallot, finely chopped; 3 tablespoons cognac or 3 tablespoons brandy; 1 fresh rosemary sprig; 1 teaspoon black pepper, coarsely cracked; 1 cup port wine; 4 cups beef stock; 2 tablespoons extra virgin olive oil; 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle

Submitted by Meredith .F

"From Bon Appetit 2007.......Haven't tried yet, but can't wait to use this recipe to pull out all the stops at a holiday dinner party!"

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Ready In:: 24hrs 30mins
Ingredients:: 11
Serves:: 8-10

ingredients

5 lbs whole beef tenderloin, trimmed, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
4 tablespoons unsalted butter, divided and chilled
¹⁄₄ cup shallot, finely chopped
3 tablespoons cognac or 3 tablespoons brandy
1 fresh rosemary sprig
1 teaspoon black pepper, coarsely cracked
1 cup port wine
4 cups beef stock
2 tablespoons extra virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle

directions

For beef:.
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.
For sauce:.
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 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. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
For roasting:.
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F 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°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

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RECIPE SUBMITTED BY

Meredith .F

I am a stay at home (or in the car:)) mom to two cute kids-ages 7 & 4-and one husband! He's pretty cute too....We live in Fullerton,California, which is also where I grew up. I love, love, love to cook, drink wine with friends, shop, travel, read magazines and collect cookbooks. I have zillions of them and love to sit on the couch with a good cookbook! I belong to a guild of Children's Hospital of Orange County(CHOC) and we recently just finished our own cookbook to raise funds for the hospital. I also enjoy shopping and selling on ebay-so many fun things to find out there! Thanks Liza at recipezaar (my college roomate) for leading me here. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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