Beef Tenderloin with Royal Butter

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Ingredients:

1 cup soy sauce
23/ cup vegetable oil
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 talespoon white vinegar
1 teaspoon garlic powder
1 green onion, chopped 1 5 to 6pound beef tenderloin trimmed
Royal Butter (see below)

Directions

Combine the first 7 ingredients in a medium bowl; stir well. Place the tenderloin in a large heavy-duty, sip-top plastic bag. Pour marinade mixture over tenderloin. SEal bag securely. Marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; set aside.

Place tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 45 minutes or 55 minutes or until thermometer inserted in thickesp part registers 145 degrees (medium rare) or 60 degrees medium, basting occasionally with marinade. Let stand 10 minutes before slicing. Serve with the royal butter: See recipe below.

Royal Butter

1/2 cup butter or margarine
1 (8-ounce package of cream cheese, softened
1/4 cup of mayonnaise
/4 cup prepared horseradish, drained.

Combine all ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve at room temperature. Yield 2 cups.