Beef Tenderloin With Henry Bain Sauce

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.

Southern Living MARCH 2004

  • Yield: Makes 3 dozen appetizer or 12 main-dish servings


  • 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
  • Dinner rolls


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.1. Steak Sauce.


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Beef Tenderloin With Henry Bain Sauce Recipe