Roast Beef Tenderloin with Port Sauce

Image of Roast Beef Tenderloin With Port Sauce, Epicurious
Login to Save

Ingredients

  • 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
  • 2 teaspoons coarse kosher salt

    • Sauce:
    • 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

    • Description

      Salting The Beef 24 To 36 Hours In Advance Enhances Flavor And Texture. For More On This Technique, See The Test-kitchen Tip Below.

      Epicurious Favicon Epicurious
      View Full Recipe



    MS Found Country:US image description
    Back to top