Ingredients
- 1 (4-5 lb.) trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 tsp. coarse kosher salt
4 T (1/2 stick) chilled unsalted butter, divided
1/4 C finely chopped shallots
3 T Cognac or brandy
1 fresh rosemary sprig
1 tsp. coarsely cracked black pepper
1 C ruby or tawny Port
4 C beef stock
2 T extra-virgin olive oil
2 T black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Description
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