Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

INGREDIENTS

• Salt
• 1 teaspoon black peppercorns
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon salt, or to taste
• 1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved
• 1 center-cut beef tenderloin, 3 pounds
• Olive oil
• 1 ounce dried porcini mushrooms
• 2 rosemary sprigs
• 1 cup port wine
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 cup heavy bodied red wine
• 1 medium shallot, finely chopped