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Roast Beef Tenderloin with Cognac Butter

Photo: Ryan Liebe; Styling: Mary Clayton Carl


Hands-on time 25 mins
Total time 1 hr, 15 mins

Serves 8

Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper. You'll only use half of the cognac butter, but make all of it--cutting the amount in half doesn't work as well. Use the leftover butter within the week, on pasta or over fish, or freeze up to one month; bring to room temperature before serving.


  • Cognac butter:
  • 1 1/2 teaspoons butter
  • 3 tablespoons minced shallots
  • 3 tablespoons cognac
  • 6 1/2 tablespoons butter, softened
  • 1 tablespoon fresh thyme leaves
  • 1/8 teaspoon freshly ground black pepper
  • Tenderloin:
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon lower-sodium soy sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (2-pound) beef tenderloin, trimmed
  • 2 tablespoons chopped fresh thyme
  • Cooking spray

Nutrition Information

  • calories 202
  • fat 10.9 g
  • satfat 5.4 g
  • monofat 3.6 g
  • polyfat 0.4 g
  • protein 21 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 378 mg
  • calcium 19 mg

How to Make It

  1. To prepare cognac butter, melt 1 1/2 teaspoons butter in a small nonstick skillet over medium-low heat. Add shallots; cook 2 minutes or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 minute or until liquid is reduced by about one-third. Remove from heat; cool.

  2. Place 6 1/2 tablespoons butter in a small bowl; stir in cooled cognac mixture, 1 tablespoon thyme leaves, and 1/8 teaspoon black pepper. Cover and chill 10 minutes. Divide butter mixture in half. Scrape each half of butter mixture onto a piece of plastic wrap; shape each portion into a 4-inch-long log. Wrap each butter log in plastic wrap; refrigerate or freeze 1 log for another use.

  3. Preheat oven to 425°.

  4. To prepare tenderloin, combine mustard and next 4 ingredients (through 1/2 teaspoon pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin; sprinkle with 2 tablespoons thyme. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 425° for 38 minutes or until a thermometer inserted in center of tenderloin registers 135° or until desired degree of doneness. Let stand 10 minutes.

  5. Cut tenderloin crosswise into 16 slices. Arrange 2 slices on each of 8 plates. Cut 1 butter log into 8 slices; top each serving with 1 butter slice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit