Beef Tenderloin with Henry Bain Sauce

Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.


10 to 12 servings

Recipe from

Southern Living


1 (8-ounce) bottle chutney
1 (14-ounce) bottle ketchup
1 (12-ounce) bottle chili sauce
1 (11-ounce) bottle steak sauce
1 (10-ounce) bottle Worcestershire sauce
1 teaspoon hot sauce
1/4 cup butter or margarine, softened
2 teaspoons salt
1 teaspoon freshly ground pepper
1 (4 1/2- to 5-pound) beef tenderloin, trimmed


Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.

Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.

Bake at 500° for 30 to 35 minutes or to desired degree of doneness. Let stand 15 minutes before serving. Serve tenderloin with sauce.

NOTE: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note