Pepper Crusted Beef Tenderloin

Ingredients:
1 1/2 tablespoons coarse kosher salt
1 tablespoon smoked sweet paprika
1 tablespoon coarsely ground fresh peppercorns
4 to 5 pounds trimmed beef tenderloin, tied into a compact roast
1 tablespoon extra-virgin olive oil

Directions:
1. Mix salt, paprika and pepper in small bowl. Place tenderloin on a rimmed
heavy baking sheet. Rub tenderloin all over with olive oil. Press salt mixture
over tenderloin to coat well. Let stand at room temperature, about 30 minutes.

2. Meanwhile, heat oven to 425 degrees. Roast the tenderloin until a meat
thermometer inserted in the thickest portion registers 125 degrees for rare or
135 degrees for medium-rare, 25-35 minutes.

3. Let the tenderloin rest on a cutting board before carving, 15 minutes.
Slice into thin slices. Arrange on a heated serving platter. Serve with the
wine sauce. Garnish with parsley or rosemary.

Wine Sauce

Ingredients:
2 large shallots, finely chopped
1/2 stick (1/4 cup) unsalted butter, softened
2 cups full-bodied red wine
1/4 cup port
1 quart low-sodium chicken broth
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper

Directions:
1. Cook shallots in 2 tablespoons butter in large saucepan over low heat until
tender, about 3 minutes. Stir in red wine. Boil gently over medium heat until
wine has reduced to 1 cup, about 12 minutes.

2. Add the port; reduce by half. Add broth; boil until everything is reduced to
about 2 cups, 25-30 minutes. Whisk in cornstarch mixture until smooth. Boil
gently, whisking constantly, until thickened, about 2 minutes. (Recipe can be
made ahead several days; refrigerate covered.)

3. Just before serving, reheat sauce. Add rosemary; season with salt and pepper
to taste. Whisk in remaining 2 tablespoons softened butter until incorporated.
Serve hot.