6 lb. beef tenderloin, fully trimmed

1/3 c. Worcestershire sauce

4 to 6 cloves garlic, minced

2 TBS. black pepper

2 packages whole wheat pita bread, (6 rounds to a package)

1/4 c. Worcestershire sauce

Parsley, chives or cilantro, chopped

Rub surface of beef with Worcestershire sauce, garlic and pepper. Seal in ziplock bag and refrigerate 6 to 24 hours. Remove beef from marinade. Discard marinade. Insert meat thermometer into tenderloin. Roast in hot oven (425 degrees) to desired doneness (140 degrees for rare). Allow beef to rest for 10 minutes before slicing. Slice tenderloin across grain into very thin slices. Cut pita bread rounds into quarters. Brush bread with 1/4 cup Worcestershire sauce and arrange sliced beef on bread. Sprinkle top with chopped parsley, chives, or cilantro sprigs. Makes 48 appetizers.