Beef Tenderloin with Henry Bain Sauce
Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.
Yield: 10 to 12 servings
- 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.
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Beef Tenderloin with Henry Bain Sauce Recipe at a Glance