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Hickory Grilled Beef with Henry Bain Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 12 servings (serving size: 3 ounces beef and about 2 1/2 tablespoons sauce)
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.


  • 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

Nutrition 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

How to Make It

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

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

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

  4. 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.

  5. 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.