Marinated Beef Tenderloin

Ingredients

• ½ c. catsup
• 1 envelope Italian salad mix
• 1 t. mustard
• 1/4 t. Worcestershire sauce
• 2 # beef tenderloin

Directions

1. Combine catsup, Italian mix, mustard, Worcestershire sauce and ½ c. water.
2. Pierce meat with fork on all sides.
3. Place meat in plastic bag or set in bowl.
4. Add marinade.
5. Refrigerate 24 hours. Occasionally turn meat to distribute marinade.

Roast meat on rack in shallow roasting pan at 425 degrees till desired doneness. Allow about 50 minutes for rare (140 degrees on a meat thermometer) and about 60 minutes for medium (160 degrees). Baste occasionally with reserved marinade. Heat remaining marinade and spoon over sliced meat.

Let tenderloin rest for 10 minutes before cutting. Slice and serve on warm platter.