1 (3 to 4 lb.) beef tenderloin
1/2 c. chopped onion
1 1/2 tbsp. butter, melted
1 c. dry sherry
3 tbsp. soy sauce
2 tsp. dry mustard
1/8 tsp. salt
1/8 tsp. pepper

Trim excess fat from tenderloin. Place tenderloin in a large shallow baking pan; bake, uncovered, at 400 degrees for 10 minutes. Saute onion in butter until tender; add remaining ingredients. Bring to a boil; pour over tenderloin. Reduce heat to 325 degrees, bake 35 minutes or until a meat thermometer reaches 140 to 170 degrees. Baste often with drippings. Slice tenderloin; serve with remaining drippings. Yield: 10 to 12 servings.