1/2 c. dry sherry
1/4 c. soy sauce
2 tbsp. dry onion soup mix
2 tbsp. brown sugar
2 lb. beef tenderloin

Place 2 pounds beef tenderloin in large plastic bag. Set in deep bowl to steady roast. Pour in marinade and close bag tightly. Let stand 2 hours or overnight in refrigerator. Shake occasionally. Remove meat form marinade. Place on rack in shallow roasting pan. Bake at 425 degrees over for 45-50 minutes basting occasionally with 1/2 of marinade. In small saucepan heat remaining marinade with 2 tablespoons water until boiling. Slice 1/4 inch thick.