Roast Beef Tenderloin with Port Sauce

Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown in the oven.