Cognac butter: 1 1/2 teaspoons butter 3 tablespoons minced shallots 3 tablespoons cognac 6 1/2 tablespoons butter, softened 1 tablespoon fresh thyme leaves 1/8 teaspoon freshly ground black pepper Tenderloin: 1 tablespoon Dijon mustard 2 teaspoons honey $ 1 teaspoon lower-sodium soy sauce 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (2-pound) beef tenderloin, trimmed 2 tablespoons chopped fresh thyme Cooking spray

To prepare cognac butter, melt 1 1/2 teaspoons butter in a small nonstick skillet over medium-low heat. Add shallots; cook 2 minutes or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 minute or until liquid is reduced by about one-third. Remove from heat; cool.
Place 6 1/2 tablespoons butter in a small bowl; stir in cooled cognac mixture, 1 tablespoon thyme leaves, and 1/8 teaspoon black pepper. Cover and chill 10 minutes. Divide butter mixture in half. Scrape each half of butter mixture onto a piece of plastic wrap; shape each portion into a 4-inch-long log. Wrap each butter log in plastic wrap; refrigerate or freeze 1 log for another use.
Preheat oven to 425°.
To prepare tenderloin, combine mustard and next 4 ingredients (through 1/2 teaspoon pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin; sprinkle with 2 tablespoons thyme. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 425° for 38 minutes or until a thermometer inserted in center of tenderloin registers 135° or until desired degree of doneness. Let stand 10 minutes.
Cut tenderloin crosswise into 16 slices. Arrange 2 slices on each of 8 plates. Cut 1 butter log into 8 slices; top each serving with 1 butter slice.