Name: Roast Beef Tenderloin with Port Sauce
Yield: 10 Servings
Ingredients: 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 (click for recipe); 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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