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whole beef tenderloin (about
2 lb.)
2 Tbsp. butter or margarine,
1/4 c. chopped green onion
2 Tbsp. butter or margarine
2 Tbsp. soy sauce
1 Tbsp. Dijon-style mustard
dash of freshly ground pepper
3/4 c. dry sherry

Spread tenderloin with the first 2 tablespoons softened
butter. Place on rack in shallow baking pan. Bake, uncovered,
in hot 400 degrees oven for 20 minutes.
Meanwhile, in small saucepan, cook green onion in
remaining 2 tablespoons butter until tender. Add soy sauce,
mustard and pepper. Stir in sherry; heat just to boiling.
Pour over tenderloin and bake 20 to 25 minutes more for rare to
medium rare beef. Baste frequently with sauce. Serve remain-
ing wine sauce to pour over meat for those who like more sauce.
In fact, the sauce is so delicious that I always double the
recipe so I'll have enough sauce.

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