Teriyaki Roast Tenderloin

1/2 cup dry sherry wine

1/4 cup soy sauce

2 Tbs. dry onion soup mix

2 Tbs. brown sugar

2 lb. beef tenderloin

2 Tbs. water

Combine dry sherry, soy sauce, dry onion soup mix, and brown sugar.

Place beef tenderloin in large, zip lock bag. Pour in marinade and close bag. Let stand 2 hours at room temperature or overnight in refrigerator. Occasionally, turn bag over to distribute marinade evenly.

Remove meat from marinade. Save marinade.

Place tenderloin on rack in shallow roasting pan.

Bake in 425° F. oven for 45-50 minutes, basting meat occasionally with about half of the marinade.

In small saucepan, heat the remaining marinade and the water till mixture bubbles.

Slice meat into 1/4" slices and arrange on heated platter.

Spoon wine sauce over beef slices to serve.

6-8 servings