Beef Tenderloin With Five Onion Sauce

1 3 1/2 lb trimmed beef tenderloin
1 1/2 tsp Salt, divided
1 tsp Pepper, divided
2 Tbsp Canola oil
3 Tbsp Butter or margarine
2 large Yellow onions, sliced and separated into rings
2 large Purple onions, sliced and separated into rings
2 Bunches green onions,chopped
12 Shallots, chopped
5 Garlic cloves, minced
1/2 cup Cognac
1/2 cup Beef broth

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 400 degrees F for 45 minutes or until a meat thermometer
inserted into thickest portion registers 145 degrees F (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.



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