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Roast Beef Tenderloin with Port Sauce

    1 (4-5 lb.) trimmed whole beef tenderloin, 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
    Beef Stock
    2 tablespoons extra-virgin olive oil
    2 tablespoons black peppercorns, coarsely cracked

  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 medium-low heat.
 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 roasting. Position
 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 butter. Season
 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
 with sauce.