Roast Beef Tenderloin with Cognac Butter

We are talking elegant offering here!
(serves 8)

Cognac butter:
1&1/2 t. butter
3 T. minced shallots
3 T. cognac
6 &1/2 T. butter, softened
1 T. fresh thyme leaves
1/8 t. freshly ground black pepper

Tenderloin:
1 T. Dijon mustard
2 t. honey
1 t. lower-sodium soy sauce or Ponzu Citrus Sauce*
3/4 t. kosher* salt
1/2 t. freshly ground black pepper
1 (2 lb.) beef tenderloin, trimmed
2 T. chopped fresh thyme
Cooking spray

To prepare cognac butter, melt 1&1/2 t. butter in a small nonstick skillet over med.-low heat. Add shallots; cook 2 mins. or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 min. or until liquid is reduced by about 1/3. Remove from heat; cool. Place 6 &1/2 T. butter in a small bowl; stir in cooled cognac mixture, thyme leaves, and 1/8 t. pepper. Cover and chill 10 mins. Divide butter mixture in half. Scrape each half onto a separate piece of plastic wrap; shape into 4" logs. Wrap tightly* in more plastic wrap; refrigerate or freeze (you will only need one of the logs for this dish, but it doesn't work well to cut the recipe in half, plus then you will have a prize in your freezer for another time and use!*).

To prepare the tenderloin: preheat the oven to 425. Combine mustard and next 4 ingredients (through pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin sprinkle with the 2 T. chopped thyme. Place in a shallow roasting pan coated with cooking spray. Bake for 38 mins. or until a thermometer inserted in the center registers 135 or until desired degree of doneness is reached. Let stand 10 mins. 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 slice.

Stay poised and focused today!!

Love,

MM