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 to 6 lb.) beef tenderloin, trimmed
Watercress (optional)
Red and green grapes (optional)

Combine catsup, mustard, Worcestershire sauce, water and salad dressing; 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 a shallow pan and refrigerate 8 hours, turning occasionally.

Drain off and reserve marinade. Place tenderloin on a rack in a baking pan; insert meat thermometer. Bake at 425 degrees for 30 to 45 minutes or until thermometer registers 140 degrees (rare). Bake until thermometer registers 150 degrees for medium rare or 160 degrees for medium. Baste occasionally with marinade while baking. Remove to serving platter and garnish with watercress and grapes, if desired. Serve remaining marinade with meat. Yield: 12 to 15 servings.