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1
Sprinkle entire surface of beef tenderloin with coarse kosher salt.
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2
Place beef on rack set over large rimmed baking sheet.
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3
Refrigerate uncovered at least 24 hours and up to 36 hours.
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4
Melt 2 tablespoons butter in large saucepan over medium-low heat.
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5
Add shallots; saute until soft, 3 minutes.
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6
Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
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7
Add Port; bring to simmer.
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8
Add all of beef stock.
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9
Boil until reduced to 1 1/2 cups, about 20 minutes.
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10
Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
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11
Discard solids in strainer.
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12
DO AHEAD: Can be made 24 to 36 hours ahead.
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13
Cool slightly, then cover and chill.
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14
Let beef stand at room temperature 1 hour before roasting.
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15
Position rack in center of oven and preheat to 425F.
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16
Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere.
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17
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.
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18
Remove roast from oven and let rest 15 minutes.
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19
Bring sauce to boil; whisk in remaining 2 tablespoons butter.
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20
Season sauce to taste with salt and pepper.
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21
Cut off string from roast.
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22
Cut roast crosswise into 1/2-inch-thick slices; arrange on platter.
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23
Serve with sauce.
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24
Chateau Coufran 2003 (France, $23).
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25
The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
