Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         pound         beef tenderloin
1/3       cup           red wine vinegar
1/3       cup           olive or vegetable oil
2         tablespoons   chopped fresh or 2 teaspoons dried basil leaves
2         tablespoons   chopped fresh or 2 teaspoons dried oregano leaves
2         tablespoons   chopped fresh or 2 teaspoons parsley flakes
1/2       teaspoon      freshly ground pepper
2         cloves        garlic, finely chopped
                        Brandy Cream Sauce

Preparation:

1. Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients except Brandy Cream Sauce; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat. 2. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef. 3. Roast uncovered in 425 degree over (preheating oven is not necessary) 40 to 45 minutes or until thermometer reads 140 degrees (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145 degrees. (Temperature will continue to rise about 5 degrees and beef will be easier to carve as juices set up. 4. Cut beef across grain at slanted angle into thin slices. Serve with Brandy Cream Sauce(see Sauce).