30 (1 1/2-ounce) sandwich rolls, cut in half horizontally
How to Make It
To prepare cream, combine first 4 ingredients. Cover and chill.
To prepare tenderloin, secure tenderloin at 1-inch intervals with twine. Combine tenderloin, shallots, and the next 6 ingredients (through garlic) in a large zip-top plastic bag; seal. Shake to coat tenderloin evenly with cognac mixture. Marinate in refrigerator at least 2 hours, turning bag occasionally.
Preheat oven to 450°.
Remove tenderloin from bag; discard marinade. Sprinkle tenderloin evenly with salt. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 450° for 40 minutes or until medium-rare or desired degree of doneness. Let stand 10 minutes before slicing. Cut tenderloin crosswise into thin slices. Spread 1 1/2 teaspoons cream on bottom half of each roll; top each roll with about 1 ounce beef and top half of roll.
I made these for Super Bowl - nice 'party' entree. I didn't use this sauce recipe but one from Bon Appetit 1999 12. I bought the tenderloin at Costco and it was in two 2-inch thick pieces (about 1.25#) for four of us after lots of apps we only used one piece. I marinated longer than called for and am not sure there was a lot of flavor from the marinade - leftovers will tell. I roasted the meat (standing up) @450º on convection for about 15 minutes and it was medium rare to rarish - perfect!
This is a great party dish - I've made it a few times. The marinade is great as directed, as is the suggested cooking time (if you like your tenderloin medium rare, which I do). My one word of caution is that, with a 2.5 lb tenderloin, you won't really have enough meat for 30 sandwiches. My tenderloin was closer to 2.25 pounds, and I yielded about 25 sandwiches, but the general consensus was that they could use a little more meat. So, I'd definitely expect fewer (but more satisfying) sandwiches next time.