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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.
Melt 2 tablespoons butter in large saucepan over
Add shallots; saute 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.
Let beef stand at room temperature 1 hour before
rack in center of oven and preheat to 425F. 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 125F
for medium-rare (135F to 140F in thinnest part), about 30 minutes.
Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons
sauce to taste with salt and pepper. Cut off string from roast. Cut
roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve