1/4 c. coarsely ground black pepper
1 tsp. ground cardamom
3 lb. beef tenderloin

Combine pepper and cardamom and spread evenly on sheet of waxed paper. Place beef firmly over mixture, press down, turn beef over. With heel of hand, press pepper firmly into meat. Try to cover both sides evenly and thoroughly, using all of pepper mixture.

MARINADE:

2/3 c. soy sauce
1/2 c. vinegar
1 tbsp. catsup
1 tsp. paprika
1 clove garlic, crushed

Combine all ingredients. Place meat in shallow dish and pour marinade over. Cover and refrigerate overnight. Turn occasionally.

When ready to cook, remove meat from marinade and wrap in aluminum foil. Place in shallow pan. Bake at 300 degrees until degree of doneness desired. Excellent sliced thin and served cold as an appetizer with a variety of thin sliced breads.