3 1/2 pounds beef tenderloin, trimmed 1 1/2 teaspoon salt, divided 1 teaspoon pepper, divided 2 tablespoons vegetable oil 3 tablespoons butter 3 large sliced purple onions -- separated into rings 2 bunches green onions, chopped 6 shallots, chopped 5 cloves garlic, minced 1/2 cup cognac 1/2 cup beef broth
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