1/2 c. dry sherry
1/4 c. soy sauce
2 tbsp. dry onion soup mix
2 tbsp. brown sugar
2 lb. beef tenderloin
2 tbsp. water

Combine dry sherry, soy sauce, onion soup mix and brown sugar. Place beef tenderloin in large plastic bag, set in deep bowl to steady roast. Pour in marinade and close bag tightly. Let stand 2 hours at room temperature or overnight in refrigerator. Occasionally press bag against meat in several places.

Place tenderloin on rack in shallow roasting pan. Bake at 425 degrees for 45 to 50 minutes, basting occasionally with half the marinade. In small saucepan heat remaining marinade and the water until mixture bubbles. Slice into 1/4 inch slices. Spoon wine sauce over beef.