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.
1 (9-ounce) bottle chutney
1 (14-ounce) bottle ketchup
1 (12-ounce) bottle chili sauce
1 (10-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
How to Make It
Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce 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 narrow end of tenderloin to fit on rack.)
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.
Note: For testing purposes only, we used Major Grey's Chutney and A. Steak Sauce.