3 lb. whole beef tenderloin
2 tbsp. softened butter
1/4 c. chopped scallions
2 tbsp. butter
2 tbsp. soy sauce
1 tsp. Dijon wine mustard
Dash of ground pepper
3/4 c. dry sherry

FOR BEST RESULTS THE MEAT SHOULD SIT AT ROOM TEMPERATURE FOR 2-3 HOURS BEFORE ROASTING.

Preheat oven to 400 degrees. Spread the tenderloin with the softened butter. Place on a rack in a shallow roasting pan and bake, uncovered, for 20 minutes.

Meanwhile, saute the scallions in the remaining butter until tender. Add the soy sauce, mustard and pepper. Stir in the sherry and heat just until boiling.

When the meat has baked 20 minutes, pour sauce over it and bake another 20-25 minutes to serve medium-rare. Baste frequently. Remove from oven and let sit for 10 minutes, then carve in 1 inch slices overlapping them on a warm platter. Garnish with parsley.