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Roast Beef Tenderloin with Port Sauce Recipe

Roast Beef Tenderloin with Port Sauce Recipe

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Ingredients

Count

Nutrition

925

Calories

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Ingredients:

Serving

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

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.
WHAT TO DRINK: Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
TEST-KITCHEN TIP: Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown in the oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	924.92 Kcal (3872 kJ)
Calories from fat	615.83 Kcal
		% Daily Value*
Total Fat	68.43g	105%
Cholesterol	302.57mg	101%
Sodium	399.84mg	17%
Potassium	794.2mg	17%
Total Carbs	6.38g	2%
Sugars	4.87g	19%
Dietary Fiber	0.18g	1%
Protein	64.11g	128%
Vitamin C	12.7mg	21%
Vitamin A	0.5mg	15%
Iron	4.6mg	26%
Calcium	59.6mg	6%

Amount Per 100 g
Calories	297.46 Kcal (1245 kJ)
Calories from fat	198.06 Kcal
		% Daily Value*
Total Fat	22.01g	105%
Cholesterol	97.31mg	101%
Sodium	128.59mg	17%
Potassium	255.42mg	17%
Total Carbs	2.05g	2%
Sugars	1.57g	19%
Dietary Fiber	0.06g	1%
Protein	20.62g	128%
Vitamin C	4.1mg	21%
Vitamin A	0.1mg	15%
Iron	1.5mg	26%
Calcium	19.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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