Roast Beef Tenderloin With Port Sauce Recipe

Name: Roast Beef Tenderloin With Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ 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

Servings: persons

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
¼ 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

1
For beef:.
2
Sprinkle entire surface of beef tenderloin with coarse kosher salt.
3
Place beef on rack set over large rimmed baking sheet.
4
Refrigerate uncovered at least 24 hours and up to 36 hours.
5
For sauce:.
6
Melt 2 tablespoons butter in large saucepan over medium-low heat.
7
Add shallots; saute until soft, 3 minutes.
8
Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
9
Add Port; bring to simmer.
10
Add all of beef stock.
11
Boil until reduced to 1 1/2 cups, about 20 minutes.
12
Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
13
Discard solids in strainer.
14
DO AHEAD: Can be made 24 to 36 hours ahead.
15
Cool slightly, then cover and chill.
16
For roasting:.
17
Let beef stand at room temperature 1 hour before roasting.
18
Position rack in center of oven and preheat to 425F Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere.
19
Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125F for medium-rare (135F to 140F in thinnest part), about 30 minutes.
20
Remove roast from oven and let rest 15 minutes.
21
Bring sauce to boil; whisk in remaining 2 tablespoons butter.
22
Season sauce to taste with salt and pepper.
23
Cut off string from roast.
24
Cut roast crosswise into 1/2-inch-thick slices; arrange on platter.
25
Serve with sauce.

1634

kcal

Calories

116

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, ¼ cup shallot, finely chopped, and more.

Yes, Roast Beef Tenderloin With Port Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Beef Tenderloin With Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions