I made this for Christmas dinner, and everyone enjoyed it. My husband went as far as to say that this was the best beef dish I had ever made. I don't know if I'd go that far, but it was definitely very good!
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.
- 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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