Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

Name: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
Ingredients: For the Beef Tenderloin:; 1 center-cut beef tenderloin, 3 pounds; Salt; 1 ounce dried porcini mushrooms; 2 tablespoons fresh rosemary leaves, finely chopped; 1 teaspoon black peppercorns; Olive oil; For the Port Wine Sauce:; 1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved; 3 tablespoons unsalted butter, divided; 1 medium shallot, finely chopped; 1 cup port wine; 1 cup heavy bodied red wine; 2 rosemary sprigs; 1/2 teaspoon salt, or to taste