1 (5 lb.) beef tenderloin, trimmed
1 1/4 tsp. garlic salt
1 c. Burgundy wine
1/4 c. soy sauce
1/4 c. butter
1 tsp. lemon-pepper seasoning
Grapes (optional)
Celery leaves (optional)
Lemon zest (optional)

Place meat on a lightly greased shallow roasting pan; sprinkle with garlic salt. Bake at 425 degrees for 10 minutes.

Combine wine, soy sauce, butter and lemon pepper seasoning in a small saucepan; cook until mixture is thoroughly heated. Pour over tenderloin; bake an additional 30 to 40 minutes or until a thermometer registers 140 degrees (rare), basting occasionally with pan drippings. (Bake until thermometer registers 150 degrees for medium rare or 160 degrees for medium.) If desired, garnish beef with grapes, celery leaves and lemon zest. Yield: 10 servings.