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Cognac Marinated Beef Tenderloin Recipe
|Vegetable cooking spray||1|
|Minced shallots||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dried whole thyme||1 Teaspoon|
|Dried savory||1 Teaspoon (Whole Savory)|
|Cognac||3⁄4 Cup (12 tbs)|
|Beef tenderloin||3 Pound (1 In Number)|
Serving size: Complete recipe
Calories 2606 Calories from Fat 823
% Daily Value*
Total Fat 91 g140.4%
Saturated Fat 33.4 g166.9%
Trans Fat 0 g
Cholesterol 911.7 mg
Sodium 1302.6 mg54.3%
Total Carbohydrates 19 g6.5%
Dietary Fiber 4.6 g18.5%
Sugars 1 g
Protein 304 g607.7%
Vitamin A 17.9% Vitamin C 21.2%
Calcium 56.9% Iron 169.8%
*Based on a 2000 Calorie diet
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