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New Year's: Roast Beef Tenderloin with Port Sauce

Source of Recipe


Bon Appétit, December 2007



List of Ingredients



• 1 (4- to 5-pound) trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
  
• 2 tsp coarse kosher salt
  
• .
  
• -- Sauce --
  
• 4 Tbsp (½ stick) chilled unsalted butter, divided
  
• ¼ cup finely chopped shallots
  
• 3 Tbsp Cognac or brandy
  
• 1 fresh rosemary sprig
  
• 1 tsp coarsely crushed black pepper
  
• 1 cup ruby or tawny Port
  
• Simple Homemade Beef Stock (recipe follows)
  
• .
  
• 2 Tbsp extra virgin olive oil
  
• 2 Tbsp black peppercorns, coarsely cracked
  






Instructions



1. 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.
   
   
2. 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 black pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add beef stock. Boil until reduced to 1½ cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. (Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.)
   
   
3. 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° for medium-rare (135° to 140° F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
   
   
4. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
   
   
5. Cut off string from roast. Cut roast crosswise into ½-inch-thick slices; arrange on platter. Serve with sauce.
   
   Makes 10 servings.
   
   ............
   
   SIMPLE HOMEMADE BEEF STOCK
   
   • ¼ cup vegetable oil
   • 4 pounds meaty beef bones (such as shank or neck bones)
   • 1 large onion, sliced
   • 4 quarts water
   
   Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer, uncovered, until stock is reduced to 3 to 4 cups, about 3½ hours. Strain, discarding bones and onion. (Can be made 3 days ahead. Refrigerate, uncovered, until cold, then cover and keep chilled. Spoon off and discard all fat before using.)
   
   Makes 3 to 4 cups.