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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For beef:. | 2. 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. | 3. For sauce:. | 4. 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. | 5. For roasting:. | 6. 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. | 7. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. | 8. Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	5	lbs	trimmed tied	5598.6794	0.0	444.4943	411.6276
kosher salt	2	teaspoons		-	-	-	-
butter	4	tablespoons	unsalted divided chilled	342.0	15.714	10.686	28.8
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
cognac	3	tablespoons		-	-	-	-
rosemary sprig	1			-	-	-	-
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
port wine	1	cup		-	-	-	-
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
extra virgin olive oil	2	tablespoons		-	-	-	-
black peppercorn	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.