Cognac Marinated Beef Tenderloin
|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)|
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