1 (5 to 6 lb.) beef tenderloin
1/2 c. vegetable oil
1/2 c. soy sauce
Juice of 1 to 2 limes
1 tsp. brown sugar
1 garlic but, minced
1 tsp. cumin (optional)

Place tenderloin in a large zip-lock bag. Combine all remaining ingredients and mix well. Pour marinade over beef, seal bag, and refrigerate overnight, turning several times. Remove meat from bag and place on rack in an open pan. Insert meat thermometer and bake at 325 degrees until rare to medium rare (thermometer reading of 130 to 140 degrees). Allow to stand 15 minutes before slicing. Slice 3/4 to 1 inch for entree or into very thin slices to be served in biscuits or rolls as appetizer. Serves 8 to 10 for dinner or 18 to 20 for cocktail food.