• 3 1/2 pounds of pretrimmed beef tenderloin
• 1 1/2 tsp salt
• 1 tsp pepper
• 2 Tbsp oil
• 3 Tbsp butter
• 2 large yellow onions, sliced and separated into rings
• 2 large red onions, sliced and separated into rings
• 2 bunches of green onions
• 12 shallots
• 5 garlic cloves
• 1/2 cup cognac
• 1/2 cup of beef broth

Brown tenderloin on all sides in hot oil in heavy pan or dutch oven.  Remove and reserve drippings in pan.  Add butter and saute yellow and red onions for 5 minutes, add green onions, shallots and garlic and saute another 10 minutes.  Stir in cognac and beef broth.  Reduce until the consistency is gravy-like.  Place tenderloin on top.

Bake uncovered at 400° for 45 minutes or until meat thermometer reads 145°.  Remove tenderloin from roasting pan.  Reserve onion and juice in pan.  Let meat stand loosely covered for 10 minutes. Cook onion mixture over medium heat stirring constantly for 3 – 5 minutes or until liquid evaporates.  Serve with meat.

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