Roast Beef Tenderloin with Port Sauce

Epicurious
268
11
690
80

Ingredients

5 pounds beef tenderloin (trimmed whole, tail end tucked under, tied every 3 inches)
2 teaspoons coarse kosher salt
4 tablespoons unsalted butter (chilled, divided)
1/4 cups shallots (finely chopped)
3 tablespoons cognac (or brandy)
1 rosemary sprigs (fresh)
1 teaspoon cracked black pepper (coarsely)
1 cup tawny port (or ruby)
homemade beef stock (Simple)
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns (coarsely cracked in mortar with pestle or in resealable plastic bag with mallet)
Read Directions

NutritionView more

690Calories
Sodium31%DV740mg
Fat74%DV48g
Protein92%DV47g
Carbs2%DV6g
Fiber0%DV0g

PER SERVING *

Calories690Calories from Fat430
% DAILY VALUE*
Total Fat48g74%
Saturated Fat19g95%
Trans Fat
Cholesterol160mg53%
Sodium740mg31%
Potassium860mg25%
Protein47g92%
Calories from Fat430
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber0g0%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.