Yield
Makes 3 dozen appetizer or 12 main-dish servings

Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville and is a mixture of chutney,  ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce.  Freeze any leftover sauce for later use.

How to Make It

Step 1

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

Step 2

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

Step 3

Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.

Step 4

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

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