Oven: 450 degrees for 30 to 40 minutes, rare; 45 to 60 minutes, medium. Yield: 6 to 8 servings. Dry mustard Salt and pepper Mild steak sauce (optional) Mushrooms (optional)

Trim tenderloin closely. Generously sprinkle with dry mustard and rub surface well. Salt and pepper to taste. Place in shallow roasting pan. Brush steak sauce over tenderloin. Roast in preheated very hot oven (450 degrees) for 30 to 40 minutes (rare) or 45 to 60 minutes (medium) being careful not to overbake. Slice 1 to 1 1/2 inches thick or as desired. Serve hot. Serve plain or with mushrooms.