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

Meat should be at room temperature for 2 to 3 hours. Preheat oven to 400 degrees.

Spread 2 tablespoons butter over meat. Place on shallow rack of broiler pan. Bake, uncovered for 20 minutes.

Saute scallions in remaining butter. Add soy sauce, mustard, pepper. Stir in sherry, heat until boiling. When meat has baked 20 minutes, pour 3/4 sauce over. Bake another 20 minutes, basting frequently. Let stand 10 minutes. Carve 1" slices. Top with remaining sauce. Garnish with parsley. Serve over a bed of wild rice.