1 (2 lb.) whole beef tenderloin
1/2 c. softened butter, divided
1/4 c. chopped scallions
2 tbsp. soy sauce
1 tsp. Dijon mustard
3/4 c. dry sherry or dry white wine
dash of pepper

Rub tenderloin with 2 tablespoons of softened butter. Place tenderloin on a rack in a shallow pan.

Bake at 400°F for 20 minutes. In a small saucepan, cook scallions in remaining butter until tender. Add soy sauce, mustard and pepper. Stir in sherry. Heat just to boiling. Pour sauce over tenderloin and return to oven.

Bake 25 to 30 minutes for medium-rare. Baste frequently while cooking.

Serves 4.