Hickory Grilled Beef with Henry Bain Sauce

Hickory Grilled Beef with Henry Bain Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak, pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the steak sauces.

Yield:

12 servings (serving size: 3 ounces beef and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 219
Caloriesfromfat 28 %
Fat 6.7 g
Satfat 2.6 g
Monofat 2.7 g
Polyfat 0.3 g
Protein 24.3 g
Carbohydrate 13.7 g
Fiber 0.1 g
Cholesterol 67 mg
Iron 1.7 mg
Sodium 636 mg
Calcium 17 mg

Ingredients

Sauce:
2/3 cup no-salt-added ketchup
1/2 cup Major Grey's chutney
1/3 cup bottled chili sauce (such as Heinz)
1/4 cup steak sauce (such as A1)
1/4 cup low-sodium Worcestershire sauce
1/2 teaspoon hot sauce
Beef:
4 cups hickory wood chips
2 cups water
Cooking spray
1 (3 1/4-pound) beef tenderloin, trimmed
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Preparation

To prepare sauce, combine the first 6 ingredients; cover and chill.

To prepare beef, soak wood chips in water 1 hour.

Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.

Sprinkle beef evenly with pepper and salt. Place beef on grill rack over foil pan on unheated side. Close lid; cook 55 minutes or until a thermometer registers 135° or until desired degree of doneness. Add additional wood chips halfway through cooking time. Remove beef from grill. Cover lightly with foil; let stand 15 minutes. Cut beef across grain into thin slices. Serve with sauce.

Note:

Kathleen Kanen and Becky Luigart-Stayner,

May 2007
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