1 c. catsup
2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 1/2 c. water
2 (.7 oz.) dry Italian salad dressing mix
1 (4-6 lb.) beef tenderloin
Watercress
Green grapes

Mix first 5 ingredients. Prick meat. Marinate 8 hours, turning. Drain, reserve marinade. Bake at 425 degrees for 30 to 45 minutes. Baste. May use marinade for sauce. Garnish with watercress and grapes.