Cognac Marinated Beef Tenderloin Recipe
Ingredients
| Vegetable cooking spray | ||
| Shallots | 1/3 Cup (16 tbs), minced | |
| Garlic | 3 Clove (5gm), minced | |
| Dried thyme | 1 Teaspoon | |
| Savory | 1 Teaspoon, dried | |
| Pepper | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cognac | 3/4 Cup (16 tbs) | |
| Beef tenderloin | 1 | |
Directions
Coat a saucepan with cooking spray; place over medium-high heat until hot.
Add shallots and garlic; saute until tender.
Add thyme and next 4 ingredients; bring to a boil.
Remove from heat; let cool.
Trim fat from tenderloin.
Place tenderloin in a large heavy-duty, zip-top plastic bag.
Pour Cognac mixture over tenderloin.
Seal bag, and shake until tenderloin is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove tenderloin from bag, discarding marinade.
Place tenderloin on a rack in a roasting pan coated with cooking spray.
Insert meat thermometer into thickest part of tenderloin, if desired.
Heat oven to 500°; place tenderloin in oven.
Reduce heat to 350°, and bake for 50 to 55 minutes or until meat thermometer registers 140° (rare) or 160° (medium).
Remove from oven, and let stand 10 minutes before slicing
Add shallots and garlic; saute until tender.
Add thyme and next 4 ingredients; bring to a boil.
Remove from heat; let cool.
Trim fat from tenderloin.
Place tenderloin in a large heavy-duty, zip-top plastic bag.
Pour Cognac mixture over tenderloin.
Seal bag, and shake until tenderloin is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove tenderloin from bag, discarding marinade.
Place tenderloin on a rack in a roasting pan coated with cooking spray.
Insert meat thermometer into thickest part of tenderloin, if desired.
Heat oven to 500°; place tenderloin in oven.
Reduce heat to 350°, and bake for 50 to 55 minutes or until meat thermometer registers 140° (rare) or 160° (medium).
Remove from oven, and let stand 10 minutes before slicing
Chef
