Marinated Beef Tenderloin
|Catsup||1⁄2 Cup (8 tbs)|
|Italian salad dressing mix||1 Ounce (1 Envelope)|
|Prepared mustard||1 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Beef tenderloin||2 Pound (1 Tenderloin)|
Combine catsup, dressing mix, mustard, Worcestershire sauce, and 1/2 cup water.
Pierce meat with fork on all sides.
Place meat in plastic bag; set in deep bowl.
Add marinade to bag; close.
Refrigerate 24 hours.
Occasionally press bag against meat to distribute marinade.
Remove meat from bag, reserving marinade.
Roast meat on rack in shallow roasting pan at 425Â° till desired doneness.
Allow about 50 minutes for rare (140Â°) and about 60 minutes for medium (160Â°).
Baste occasionally with reserved marinade.
Heat remaining marinade.
Spoon marinade over sliced meat.
Serves 6 to 8.