Source: The Federated Women's Clubs Cookbook

We actually served this tenderloin dish with plain steamed brussel sprouts, topped with lemon juice and ground pepper, but we used half the steamed sprouts to make Sprouts in Wine Marinade. The tenderloin was topped with a big spoonful of mustard sauce and sprinkled with chopped carrots for color. The remaining carrots went into the sprout salad, which we served with leftover tenderloin sandwiches.