Recipe: Marinated Beef Tenderloin (using salad dressing mix, BH&G, 1970's)

MARINATED BEEF TENDERLOIN

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

ADVANCE PREPARATION:
Combine catsup, 1/2 cups water, (dry) dressing mix, mustard, Worcestershire sauce and pepper; set aside.

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.

WHEN READY TO COOK:
Remove meat from bag. Pour marinade into a small saucepan and boil for a few minutes. Reserve some marinade for basting and keep the remaining marinade warm for serving.

Roast meat on rack in shallow roasting pan at 425 degrees F till desired doneness. Baste occasionally with reserved marinade.

Spoon the marinade saved for serving over sliced meat.

Makes 4-6 servings
Adapted from source: Better Homes and Gardens After Work Cook Book, 1974