Cognac Marinated Beef Tenderloin

• 1/3 cup shallot, minced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried savory
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 3/4 cup cognac
• 3 lbs beef tenderloin, fat trimmed

1. Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
2. Add shallots and garlic and saute until tender.
3. Add thyme and next 4 ingredients and bring to a boil.
4. Remove and let cool.
5. Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
6. Shake the bag until the meat is well coated.
7. Marinate for 8 hours in the refrigerator, turning the bag occasionally.
8. When ready to cook, remove meat from the bag and discard marinade.
9. Place meat on a rack in a roasting pan coated with cooking oil spray.
10. Insert meat thermometer into thickest part of tenderloin, if desired.
11. 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.
12. Remove from oven and let stand 10 minutes before slicing.

shallot, garlic, thyme, pepper, salt, cognac, beef tenderloin

Taken from www.food.com/recipe/cognac-marinated-beef-tenderloin-118532 (may not work)