Cognac-Marinated Beef Tenderloin Sandwiches With Horseradish Cream

• Cream:
• 1/2 cup reduced-fat sour cream
• 1/3 cup low-fat mayonnaise
• 2 tablespoons minced fresh chives
• 2 tablespoons prepared horseradish
• Tenderloin:
• 1 (2 1/2-pound) center-cut beef tenderloin, trimmed
• 1/3 cup finely chopped shallots
• 1/3 cup cognac
• 1/3 cup water
• 2 tablespoons minced fresh tarragon
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• Cooking spray
• 30 (1 1/2-ounce) sandwich rolls, cut in half horizontally

1. To prepare cream, combine first 4 ingredients. Cover and chill.
2. 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.
3. Preheat oven to 450u0b0.
4. Remove tenderloin from bag; discard marinade. Sprinkle tenderloin evenly with salt. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 450u0b0 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.

cream, sour cream, lowfat mayonnaise, fresh chives, horseradish, tenderloin, center, shallots, cognac, water, tarragon, thyme, freshly ground black pepper, garlic, kosher salt, cooking spray, sandwich rolls

Taken from www.myrecipes.com/recipe/cognac-marinated-beef-tenderloin-sandwiches-with-horseradish-cream (may not work)