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

Combine sherry, soy sauce, onion soup mix and brown sugar. Place beef tenderloin in large clear plastic bag. Set in deep bowl to steady roast. Place 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 to distribute marinade evenly. Remove meat. Place on rack in shallow roasting pan. Bake at 425 degrees for 45 to 50 minutes, basting the meat occasionally with about half of the marinade.

In small saucepan, heat the remaining marinade and the water until mixture bubbles. Slice meat into 1/4 inch thick slices and arrange on heated platter. Spoon wine sauce over slices of beef to serve. If desired, garnish platter with watercress sprigs and kumquats. 6 to 8 servings.