Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream

Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons chopped fresh thyme
  • 1/3 cup low-fat mayonnaise
  • Cooking spray
  • 30 (1 1/2-ounce) sandwich rolls, cut in half horizontally
  • ½ cup reduced-fat sour cream
  • 1 teaspoon kosher salt
  • Tenderloin:
  • + 10 more ingredients
    • 1/3 cup water
    • 1/3 cup cognac
    • 2 tablespoons prepared horseradish
    • 1 (2 1/2-pound) center-cut beef tenderloin, trimmed
    • 1/3 cup finely chopped shallots
    • 2 tablespoons minced fresh tarragon
    • ½ teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • 2 tablespoons minced fresh chives
    • Cream:

To prepare cream, combine first 4 ingredients. Cover and chill. 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 mixt...

View full recipe at My Recipes

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