Recipe

1. Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

2. Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 12 servings.