1 c. catsup
2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 1/2 c. water
2 (0.7 oz.) env. Italian salad dressing mix
1 (4-6 lb.) beef tenderloin, trimmed
Watercress, optional
Red and green grapes, optional

Combine first 5 ingredients; 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 shallow pan, and refrigerate for a day or so, turning occasionally.

Drain off reserve marinade. Place tenderloin in a brown and cook bag in shallow pan and bake at 425 degrees for 30-45 minutes or until meat thermometer registers 140 degrees (rare) or 150 degrees (medium rare) or 160 degrees (medium). Baste occasionally with marinade. Remove to serving platter and garnish with watercress and grapes. Serve remaining marinade with meat. Yields: 12-15 servings