Elegant Roast Tenderloin

1/4 cup dry white wine
1/4 cup brandy
3 tablespoons lemon juice
2 tablespoons snipped chives
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1 roast tenderloin (2 pound)
2 tablespoons water
2 tablespoons margarine
Mushrooms, halved and sauteed

Combine wine, brandy, lemon juice, chives, salt, pepper, and Worcestershire sauce. Place meat in plastic bag and place in loaf pan. Add marinade and seal. Refrigerate overnight or let stand no more than 2 hours at room temperature. Press bag occasionally. Remove meat from bag and wipe with paper towels. Place on rack in shallow roasting pan and roast 45 to 55 minutes at 425 degrees, basting occasionally with half the marinade. Heat remaining marinade, water, and margarine in a small pan until bubbly. Slice meat, arrange on heated platter and spoon sauce over. Garnish with sauteed mushrooms. Serves 8.

Serve with oven-roasted tiny potatoes, fresh asparagus, and a salad of Bibb lettuce, grapefruit, and hearts of palm.