Beef Tenderloin Supreme Recipe

In a large bowl, combine the first seven ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 ° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 °; medium, 160 °; well-done, 170 °). Let stand for 10 minutes before slicing. For sauce, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; gradually add the reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.