Marinated Beef Tenderloin
|Catsup||1 Cup (16 tbs)|
|Prepared mustard||2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Italian salad dressing mix||1 1⁄2 Ounce (2 Envelopes, 0.7 Ounce Each)|
|Beef tenderloin||6 Pound, trimmed (1 Beef Tenderloin)|
Combine first 5 ingredients; stir well.
Spear meat in several places, and place in a zip top heavy duty plastic bag.
Pour 2 cups catsup mixture in bag, and seal tightly.
Place bag in a shallow pan, and chill 8 hours, turning occasionally.
Chill remaining catsup mixture.
Drain off and discard marinade.
Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
Bake at 425° for 30 to 45 minutes or until thermometer registers 145°(medium rare).
Baste occasionally with remaining catsup mixture while baking.
Remove to serving platter