I googled for this recipe, a family favourite for special occasions,
drew a blank, so I had to type it up, now archiving it for posterity by
posting to rec.food.cooking.

Roasted Beef Tenderloin Recipe -- Canadian Living June 1998

This easy do-ahead recipe makes beef tenderloin even more special.
Multiply by 6 for 100 people. You can marinate one day in advance and
cook up to two days in advance and refrigerate.

Remove from the refrigerator and cut into 1/4 inch thick slices when
cold; arrange on platters, cover tightly and let come to room
temperature to server accompanied by the Horseradish Sauce (recipe
follows).

1/2 cup Worcestershire sauce
2 Tbsp Scotch
2 Tbsp Packed brown sugar
1 tsp pepper
2 cloves garlic minced
1 piece gingerroot thinly sliced
1 whole beef tenderloin (4lb)
2 Tbsp coarse salt

In a bowl whisk together Worcestershire sauce, whiskey, sugar, pepper,
garlic, and ginger until sugar is dissolved

Place tenderloin in long glass baking dish: pour marinade over top,
turning beef to coat.

Cover and marinate in refrigerator for 24 hours, turning and basting
occasionally.

Remove tenderloin from marinade shaking off excess. Place on foil lined
baking sheet. Rub all over with salt. Roast in 500 degree F oven for 10
minutes to 15 minutes or until meat thermometer registers 140 for rare
and 150 for medium-rare. (Can be cooled, wrapped in foil and
refrigerated for up to two days). Makes 16 servings.

Tips:

- the alcohol burns off during cooking.

- the meat should be quite pink inside for best texture and flavour. Do
not cook for longer than indicated.

- top sirloin is a less expensive alternative. It is not as tender and
shrinks a bit more, so you may want to buy more. Pieces 1.5 to 2 inches
thick work best.


Horseradish Sauce

Slightly sweet but with enough tang to be a perfect accompaniment to
the beef, the easy sauce keeps well refrigerated for up to three days.
For 100 people multiply by five.

1 1/2 cups mayonnaise
2/3 cup horseradish
2 Tbsp icing sugar

In bowl, whisk together mayonnaise, horseradish and icing sugar until
well blended. (Can be refrigerated for up to 3 days). Makes 2 cups.

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