1 (4 lb.) beef tenderloin
Salt and pepper to taste
Garlic salt to taste
1 (10 3/4 oz.) can onion soup
1 (10 1/2 oz.) can beef consomme, undiluted
1/2 lb. fresh mushrooms
Butter
3 tbsp. tomato paste
1/2 tsp. oregano
1/2 tsp. seasoned pepper
1/3 c. chianti wine

Preheat oven to 450 degrees. Highly season meat with salt, pepper, garlic salt. Roast meat for 20 minutes on a cookie sheet. Should be rare as it cooks again in sauce. Saute mushrooms in butter. Make a sauce with both soups, tomato paste and seasonings. Cook until boiling. Add wine, mushrooms and taste to check seasonings. Slice meat and put in sauce to marinate overnight in refrigerator.

To serve: Remove meat from sauce. Heat sauce and add meat and warm thoroughly. Serves 4-6.