Cognac Marinated Beef Tenderloin

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READY IN: 9hrs 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
  • Add shallots and garlic and saute until tender.
  • Add thyme and next 4 ingredients and bring to a boil.
  • Remove and let cool.
  • Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
  • Shake the bag until the meat is well coated.
  • Marinate for 8 hours in the refrigerator, turning the bag occasionally.
  • When ready to cook, remove meat from the bag and discard marinade.
  • Place meat on a rack in a roasting pan coated with cooking oil spray.
  • Insert meat thermometer into thickest part of tenderloin, if desired.
  • Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium.
  • Remove from oven and let stand 10 minutes before slicing.
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