1 c. catsup
2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 1/2 c. water
2 (0.7 oz.) env. Italian dressing
1 (4-6 lb.) beef tenderloin

Combine first 5 ingredients. Mix well. Spear meat in several places and place in a zip top bag. Pour marinade over meat and seal tightly. Place in a shallow pan and refrigerate 8 hours. Drain off and reserve marinade. Place tenderloin on rack in baking pan. Insert meat thermometer. Bake at 425 degrees for 30-45 minutes. Baste occasionally with marinade while baking.