1 cup catsup
2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups water
2 (0.7-ounce) envelopes Italian salad dressing mix
1 (4- to 6-pound) beef tenderloin, trimmed
Red and Green grapes (optional)
Combine catsup, mustard, Worcestershire sauce, water, and salad dressing mix; mix well. Spear meat in several places, and place in a zip-top, heavy-duty plastic bag. Pour marinade over meat, and seal bag tightly. Place bag in a shallow pan, and refrigerate 8 hours, turning occasionally.
Drain off and reserve marinade. Place tenderloin on a rack in a baking pan; insert meat thermometer. Bake at 425 degrees for 30-45 minutes or until thermometer registers 140 degrees (rare). Bake until thermometer registers 150 degrees for medium-rare or 160 degrees for medium.
Baste occasionally with marinade while baking. Remove to serving platter, and garnish with watercress and grapes, if desired. Serve remaining marinade with meat.
Yield: 12-15 servings.
Becky Rollins, Birmingham, Alabama’s Recipe