Roast Beef Tenderloin with Port Sauce
This Roast Beef Tenderloin with Port Sauce is a masterpiece of flavors and textures, perfect for celebrations or intimate dinners. The tenderloin is dry-brined for maximum flavor, seasoned simply with salt and cracked black peppercorns, and roasted to a juicy, medium-rare perfection.The port sauce, a rich and aromatic reduction of ruby port, shallots, and cognac, is the star of the dish. Whisked with butter for a luxurious finish, it pairs exquisitely with the beef’s robust flavor. The dish’s simplicity belies its gourmet quality, making it approachable for home cooks while impressing even the most discerning guests.Serve this stunning main course with your favorite sides, a glass of Bordeaux, and watch your dining table transform into a fine-dining experience. Elegant, flavorful, and indulgent, this recipe is the definition of culinary excellence.
Equipment
- Large Roasting Pan with Rack: Ensures even heat distribution and prevents the tenderloin from sitting in its juices.
- Sharp Knife and Kitchen Twine: For trimming and tying the tenderloin for uniform cooking.
- Instant-Read Meat Thermometer: To accurately measure the internal temperature for perfect doneness.
- Saucepan and Strainer: For preparing and straining the port sauce.
- whisk To incorporate butter into the sauce for a glossy finish.
- cutting board For resting and slicing the beef.
Ingredients
Beef
- 1 whole beef tenderloin about 4–5 lbs, tail end tucked under, tied every 3 inches
- 2 tsps coarse kosher salt
Sauce
- 4 tbsps chilled unsalted butter ½ stick, divided
- ¼ cup finely chopped shallots
- 3 tbsps cognac or brandy
- 1 fresh rosemary sprig
- 1 tsp coarsely cracked black pepper
- 1 cup ruby or tawny port
- simple homemade beef stock
Roasting
- 2 tbsps extra virgin olive oil
- 2 tbsps black peppercorns coarsely cracked
Instructions
For the Beef
- Sprinkle the entire surface of the beef tenderloin with coarse kosher salt.
- Place the beef on a rack set over large rimmed baking sheet.
- Refrigerate uncovered for at least 24 hours and up to 36 hours.
For the Sauce
- Melt 2 tablespoons of butter in a large saucepan over medium-low heat.
- Add shallots; sauté until soft, about 3 minutes.
- Add cognac, rosemary, and a teaspoon of cracked pepper; cook until the liquid evaporates, about a minute.
- Add port; bring to a simmer.
- Add all of the beef stock. Boil until reduced to 1½ cups, about 20 minutes.
- Strain into a medium saucepan, pressing on solids to extract as much liquid as possible.
- Discard the solids in a strainer. DO AHEAD, this can be made 24 to 36 hours ahead.
- Cool slightly, then over and chill.
For Roasting
- Let the beef stand at room temperature for an hour before roasting.
- Position the rack in the center of the oven; preheat to 425°F.
- Rub the beef all over with oil; sprinkle with 2 tablespoon of cracked peppercorns, pressing to adhere.
- Put the beef into a baking sheet, place on the rack, and roast until the instant-read thermometer inserted into the thickest part of the meat registers 125°F for medium rare (135° to 140°F in the thinnest part), about 30 minutes.
- Remove the roast from the oven and let rest for 15 minutes.
- Bring the sauce to a boil; whisk in the remaining 2 tablespoons of butter. Season the sauce to taste with salt and pepper.
- Cut the string off the roast. Cut the roast crosswise into ½-inch thick slices; arrange on a platter. serve with sauce.
Notes
What To Drink? Chateau Coufran. The leathery, earthy notes and the subtle fruit in this medium-bodied bordeaux are perfect for this tenderloin.
Test Kitchen TIP: Salting in advance, also called dry brining, is often done to improve the texture of the sinewy cuts of the meat. It also works magic on tender cuts, amping up flavor and juiciness. It sounds counter-intuitive; for years, the accepted wisdom was that pre-salting dries out the meat. But the moderate salting that you’ll be doing here does the opposite. Water is first drawn out of the meat and then gets re-absorbed; this saltier, more flavorful moisture helps intensify taste. What’s more, the exterior of the tenderloin dries out slightly, making it quicker to brown in the oven.
Preparation Tips:
- Dry brining the beef tenderloin for 24–36 hours enhances both texture and flavor.
- Allow the tenderloin to rest at room temperature before roasting for even cooking.
Flavor Enhancements:
- For added depth, include a splash of balsamic vinegar in the port sauce during reduction.
- Serve alongside roasted potatoes, sautéed green beans, or a rich mushroom risotto.
Wine Pairing:
- A medium-bodied Bordeaux with earthy, leathery notes complements the richness of the beef and port sauce beautifully.
Storage:
- Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 300°F to maintain tenderness.
Nutrition
Calories: 30kcalCarbohydrates: 1gProtein: 0.2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 466mgPotassium: 27mgFiber: 1gSugar: 0.01gVitamin A: 11IUCalcium: 9mgIron: 0.2mg
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