Cognac-Marinated Beef Tenderloin (Cooking Light)

Vegetable cooking spray
1/3 cup minced shallots
3 cloves garlic, minced
1 teaspoon dried whole thyme
1 teaspoon dried whole savory
1 teaspoon pepper
¼ teaspoon salt
¾ cup Cognac
1 (3 lb.) beef tenderloin

Coat a saucepan with cooking spray; place over medium-high heat until hot. Add shallots and garlic; sauté until tender. Add thyme and next 4 ingredients; bring to a boil. Remove from hat; let cool. Trim fat from tenderloin. Place tenderloin in a large heavy-duty, zip-loc plastic bag. Pour Cognac mixture over tenderloin. Seal bag, and shake until tenderloin is well coated. Marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloin from bag, discarding marinade. Place tenderloin on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin. Heat oven to 500 degrees F.; place tenderloin in oven. Reduce heat to 350 degrees F., and bake for 50 to 55 minutes or until meat thermometer registers 140 degrees (rare) or 160 degrees (medium). Remove from oven and let stand 10 minutes before slicing.

Yield: 12 servings
Nutritional Info per Serving:
Calories 176
Protein 24.1g
Fat 8.0g
Saturated Fat 3.1g
Carbohydrate 0.3g
Fiber 0g
Cholesterol 71mg
Iron 3.1mg
Sodium 66mg
Calcium 7mg