Marinated Beef Tenderloin (make ahead)
From:Better Homes and Gardens After Work Cookbook
Serves 4-6

1/2 cup catsup
1 envelope Italian salad dressing mix
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground pepper
1 (2 lb) beef tenderloin

Advance Preparation:
Combine catsup, dressing mix, mustard, Worcestershire sauce, pepper and 1/2 cup water. Pierce meat with fork on all sides. Place meat in plastic bag. Set in a deep bowl. Add marinade to bag, Close and refrigerate up to 24 hours. Occasionally press bag against meat to distribute marinade.

Before Serving:
Remove meat from bag, reserving marinade. Roast meat on rack in shallow roasting pan at 425 deg F till desired doneness. Allow about 50 minutes for rare (140 degrees F) and about 60 minutes for medium (160 degrees F). Baste occasionally with reserved marinade. Boil remaining marinade. Spoon marinade over sliced meat.