3 - 4 1/2 lb. tenderloin of beef

MARINADE:

2 garlic cloves
1 tsp. soy sauce
1 tbsp. Balsamic vinegar
1 bay leaf
1/2 tsp. lemon pepper
1 c. Madeira wine

SAUCE:

2 tbsp. butter
1 (12 oz.) pkg. sliced mushrooms
1 lg. onion, chopped
1 tsp. cornstarch, blend with 1/2 c. Madeira wine

Place beef tenderloin in a casserole. Mix all ingredients together, except for mushrooms, onion and cornstarch. Pour this over the beef and marinate about 24 hours in refrigerator, turning over once or twice. Preheat oven to 400 degrees. Remove tenderloin from marinade and place in a roasting pan, put in oven for 15 to 20 minutes. Then, lower temperature to 350 degrees. Continue to cook for another 15 to 20 minutes; or, until desired doneness to taste - rare, medium, well. Let rest 15 minutes out of oven.

SAUCE: Saute onion and mushrooms in 2 tablespoons butter. Blend beef marinade and beef roast drippings with saute and cornstarch mix. Cook over low heat, stirring until thickened. Slice beef and arrange on a serving platter. Pour prepared sauce over the sliced beef and serve.