Beef Tenderloin With Potatoes

• 2-1/4 cups water
• 1-1/2 cups ketchup
• 3 envelopes (.7 ounce each) Italian salad dressing mix
• 1 tablespoon prepared mustard
• 3/4 teaspoon Worcestershire sauce
• 1 beef tenderloin roast (3 to 4 pounds)
• 10 medium potatoes, peeled and quartered
• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a small bowl, combine the first five ingredients. Pour half of the marinade into a shallow dish. Pierce tenderloin in several places; add to dish and turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15-20 minutes or until crisp-tender. Drain; toss with butter, salt and pepper.
3. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat.
4. Bake, uncovered, at 375u0b0 until beef reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 60-75 minutes, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes.

water, ketchup, italian salad dressing, mustard, worcestershire sauce, tenderloin, potatoes, butter, salt, pepper

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-potatoes/ (may not work)