Marinated Beef Tenderloin


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

Watercress (optional)

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

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