Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream

Ingredients

• 2.5 pound frangelico trimmed
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cognac 
• 2 tablespoons chives fresh minced
• 2 tablespoons tarragon fresh minced
• 2 teaspoons thyme sprigs fresh chopped
• 2  garlic clove minced
• 2 tablespoons horseradish prepared
• 1 teaspoon kosher salt 
• 0.3 cup mayonnaise low-fat
• 0.5 cup cream sour reduced-fat
• 1.5 ounce sandwich rolls cut in half horizontally
• 0.3 cup shallots finely chopped
• 0.3 cup water 

Equipment

• oven
• roasting pan
• ziploc bags
• kitchen twine

Directions

1. To prepare cream, combine first 4 ingredients. Cover and chill.
2. To prepare tenderloin, secure tenderloin at 1-inch intervals with twine.
3. 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.
4. Preheat oven to 45
5. Remove tenderloin from bag; discard marinade.
6. Sprinkle tenderloin evenly with salt.
7. Place tenderloin in a shallow roasting pan coated with cooking spray.
8. Bake at 450 for 40 minutes or until medium-rare or desired degree of doneness.
9. Let stand 10 minutes before slicing.
10. Cut tenderloin crosswise into thin slices.
11. 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.