Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2         pounds  beef tenderloin -- trimmed
  1 1/2      teaspoons  salt -- divided
  1           teaspoon  pepper -- divided
  2        tablespoons  canola oil
  3        tablespoons  butter or margarine
  2              large  sliced yellow onions -- separated into rings
  2              large  sliced purple onions -- separated into rings
  2            bunches  green onions -- chopped
  12                    shallots -- chopped
  5                     garlic cloves -- minced
     1/2           cup  cognac
     1/2           cup  beef broth

Preparation:

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 onion rings, and saute 5 minutes. Add green onions, shallot, 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 for 45 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145 degrees (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.

Nutritional Information:

692 Calories (kcal); 54g Total Fat; (73% calories from fat); 37g Protein; 6g Carbohydrate; 153mg Cholesterol; 623mg Sodium