Ingredients

3 lbs trimmed beef tenderloin

3/4 c soy sauce

3/4 c chardonnay or beef broth

4 tsp rosemary (use fresh if you have it)

1 tsp ground mustard

4 tsp Dijon mustard

3 garlic cloves or 3 tsp minced garlic

Preparation

  1. Combine wine, soy sauce, ground mustard, Dijon mustard and garlic in a bowl.
  2. Place tenderloin in large Ziplock bag and pour the marinade over the tenderloin. Refrigerate for at least 3 hours (not more than 12) turning several times.
  3. Preheat oven to 425 degrees
  4. Drain and discard the marinade from the tenderloin and place in a greased baking dish.
  5. Bake, uncovered, for 50-60 minutes or until meat reaches desired doneness.