INGREDIENTS

INSTRUCTIONS

Sprinkle tenderloin with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Secure with string at 1 inch intervals. Brown tenderloin on all sides
in hot oil in a heavy roasting pan or ovenproof Dutch oven. Remove
tenderloin, reserving drippings in pan.  Add butter to drippings, and
cook over medium-high heat until melted.  Add yellow and purple onions,
and saute 5 minutes. Add green onions,  shallots, and garlic, and saute
10 minutes. Stir in cognac and broth;  cook over high heat, stirring
constantly, until liquid evaporates  (about 5 minutes). Place
tenderloin on top.  Bake, covered, at 400F for 45 minutes or until a
meat thermometer  inserted into thickest portion registers 145F
(medium-rare). Remove  tenderloin from roasting pan, reserving onion
mixture in pan; cover  tenderloin loosely, and let stand at room
temperature 10 minutes.  Cook onion mixture over medium heat, stirring
constantly, 3 to 5  minutes or until liquid evaporates. Stir in
remaining 1 teaspoon salt  and remaining 1/2 teaspoon pepper. Serve
with sliced tenderloin.  Yield: 8 servings. Prep Time: 15 mins.,Bake 1
hr.,15 min. Typed in  MMFormat by cjhartlin@msn.com Source: Southern
Living Nov.98  Posted to MM-Recipes Digest  by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 786
Calories From Fat: 258
Total Fat: 28.8g
Cholesterol: 97mg
Sodium: 926.8mg
Potassium: 2398.3mg
Carbohydrates: 100.9g
Fiber: 19.2g
Sugar: 46.9g
Protein: 38.6g