- 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
- 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
- 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
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.
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.
Preheat oven to 425°.
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.
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.
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