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Roast Beef Tenderloin and Port Sauce

This Roast Beef Tenderloin and Port Sauce recipe contains beef tenderloin, extra-virgin olive oil, unsalted butter, cognac, shallots and more.
10 Servings -
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Servings:10  | Calories:184 | Total Fat:15g  | Chol:38mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 6g
30 %
Total Carb 1g
0 %
Fiber 0g
0 %
Sugars 0g
Cholesterol 38mg
13 %
Sodium 497mg
21 %
Protein 8g
17 %
67% Beef tenderloin
13% Extra-virgin olive oil
11% Unsalted butter
7% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 4- to 5 pound trimmed whole beef tenderloin, tail end tucked under, 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
Simple Homemade Beef Stock
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Directions : View recipe directions on
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