Roast Beef Tenderloin with Port Sauce

An elegant beef tenderloin roast served with a rich port wine and cognac sauce. The meat is seasoned with cracked peppercorns and kosher salt, then roasted to perfection and accompanied by a sophisticated shallot-infused sauce.

8 servings

26 hr 25 min

Published October 4, 2025

Ingredients

•1 whole 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
•2 teaspoons coarse kosher salt
•4 tablespoons chilled unsalted butter
•¼ cup finely chopped shallots
•3 tablespoons Cognac or brandy
•1 sprig fresh rosemary
•1 teaspoon coarsely cracked black pepper
•1 cup ruby or tawny Port
•2 cups Simple Homemade Beef Stock
•2 tablespoons extra-virgin olive oil
•2 tablespoons black peppercorns
•coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Cooking 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.
1440 min
2.
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 pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
25 min
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°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
105 min
4.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
5 min
5.
Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
10 min
6.
Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

Ingredients

•1 whole 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches

•2 teaspoons coarse kosher salt

•4 tablespoons chilled unsalted butter

•¼ cup finely chopped shallots

•3 tablespoons Cognac or brandy

•1 sprig fresh rosemary

•1 teaspoon coarsely cracked black pepper

•1 cup ruby or tawny Port

•2 cups Simple Homemade Beef Stock

•2 tablespoons extra-virgin olive oil

•2 tablespoons black peppercorns

•coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Cooking Instructions

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.

1440 min

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 pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

25 min

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°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

105 min

Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

5 min

Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

10 min

Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.