Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream

  • GeorgeNC Posted: 06/17/10
    Worthy of a Special Occasion

    I also made this as a main dish. It is outstanding, wrapped with apple smoked bacon and grilled on a 700 degree griddle till med/rare. I also made the sauce but I used whole milk sour cream.

  • karenfar Posted: 02/04/13
    Worthy of a Special Occasion
    Huntington Beach, CA

    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!

  • ahatfield Posted: 01/02/13
    Worthy of a Special Occasion

    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.

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