Roast Beef Tenderloin With Port Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
631
FAT
98%
CHOL
101%
SOD
40%

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Ingredients for 10 servings

1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches

2 teaspoons coarse kosher salt

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

Simple Homemade Beef Stock

2 tablespoons extra-virgin olive oil

2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

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