3-5 lb. whole tenderloin
4 tbsp. soft butter
1/4 c. chopped scallions
1 tbsp. hot mustard sauce
3/4 c. cooking sherry
3 tbsp. salted butter
2 tbsp. soy sauce
1/8 tsp. ground pepper
1/4 c. cognac

Spread soft butter on tenderloin. Place in baking dish. Bake at 400 degrees for 25 minutes.

Combine the rest of the ingredients, except cognac, in saucepan. Cook until reduced 1/3. Pour over tenderloin. Bake 15-20 minutes longer.

To serve: Cut and place on warmed serving dish. Pour remaining sauce, warm 1/4 cup cognac and pour over meat.