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Beef: 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches 2 teaspoons coarse kosher salt Sauce: 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 [...]
Read the recipe at epicurious.com
