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Add a photoServings: 12
Ingredients
- 1 c. catsup
- 2 teaspoon prepared mustard
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 c. water
- 2 (0.7 ounce.) env. Italian salad dressing mix
- 1 (4 to 6 lb.) beef tenderloin, trimmed
- Watercress (optional)
- Red and green grapes (optional)
Directions
- Combine catsup, mustard, Worcestershire sauce, water and salad dressing; 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 chill 8 hrs, 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 to 45 min or possibly till thermometer registers 140 degrees (rare). Bake till thermometer registers 150 degrees for medium rare or possibly 160 degrees for medium. Baste occasionally with marinade while baking. Remove to serving platter and garnish with watercress and grapes, if you like. Serve remaining marinade with meat. Yield: 12 to 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 12 servings | |
| Calories 441 | |
| Calories from Fat 198 | 45% |
| Total Fat 21.93g | 27% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 379mg | 16% |
| Potassium 726mg | 21% |
| Total Carbs 7.26g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.43g | 4% |
| Protein 51.04g | 82% |
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